We had a great 4th of July with cousins and all that craziness. In general, most grilling (and braising, but that’s another post!) can be adapted to be dairy and egg free, but the traditional side dishes are the challenge. “German Potato Salad” as we love in the Midwest is not only a salmonella holiday waiting to happen, is also not allergen friendly.
Red White and Blue Potato Salad
2 pounds mixed baby potatoes (I used red, yukon gold and blue)
1/2 red onion minced
1/2 red pepper and 1/2 yellow pepper minced
1 clove garlic minced
2 T. white balsamic vinegar
1/4 cup olive oil
3/4 cup chopped fresh herbs, mix your favorites (mint, basil, chives, parsley, greek oregano, tarragon)
Salt and Pepper
Optional: ( I forgot these, but they are really good in the salad!) 1/2 cup chopped pitted Kalamata, Gaeta or other brined black olive
1.) Start the Veggies: Mince the onion, peppers and garlic. (If you like bigger veggies, feel free to thinly slice the onion and matchstick the peppers) Place in a small bowl with the vinegar and a pinch of salt. Let sit while you prepare the potatoes to allow the veggies to mellow.
2.) Parboil the Potatoes: Quarter the potatoes and put them in a 4 quart saucepan, cover with cold water by 1 inch, add 2 teaspoons salt and bring to a boil over high heat. When you reach a boil, reduce the heat and cook at a gently boil until the potatoes are tender but not mushy and shapeless, about 15-20 minutes. Drain carefully in a colander and let cool briefly before mixing with the dressing and vegetables.
3.) Dressing the Salad: Stir the olive oil, olives (if using), and chopped herbs into the onion mixture. Pour the dressing over the warm potatoes, tossing gently. Add salt and pepper as needed. Serve warm or at room temperature.