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Patriotic Potato Salad

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RED -- 2 Cups small red potatoes, cubed
WHITE -- 2 Cups fingerling potatoes, cubed
BLUE -- 2 Cups small blue potatoes, cubed

1/4 Cup finely chopped red onion
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh chives
3 finely chopped hard boiled eggs
1/4 Cup red wine vinegar
2 Tbsp. olive oil
2 tsp. mustard
1 Tbsp. Mansmith's Crusting Rub
1 tsp. Mansmith's Fish & Seafood seasoning

Place cubbed fingerling and red potatoes in pan and cover with water.  Bring to a boil, reduce heat and simmer until tender.  Drain and cool.
Place blue potatoes in seperate pan and cover with water.  Cook blue potatoes seperately to prevent bleeding.  Bring to a boil, reduce heat and simmer until tender.  Drain and cool.

Add onions, parsley, chives, and egg to the white and red potatoes.  Toss gently.

Combine vinegar, oil, mustard, and seasonings.  Pour over the above potato mixture.  Toss gently to combine.

Add blue potatoes just prior to serving.

Chill.