We had a great 4th of July with cousins and all that craziness. Traditionally, we have a BBQ on the 4th with grilled meat and lots of sides. I made a patriotic egg free and dairy free potato salad with red, white and blue potatoes. All the kids and adults loved it.
Traditional potato salads are heavy on the mayo, something I do enjoy from time to time. ( I especially love this recipe at Smitten Kitchen, it adapts so nicely with vegan mayo). But vegan mayo is sometimes hard to come by, and this is all about ease.
If you can’t find multi-colored potatoes, this obviously works fine with little white or red skinned potatoes. Our grocery has bags of mixed baby potatoes, so it’s fun to serve up the crazy blue ones.
This was partly inspired by the Balsamic Potato Salad in Jerry Traunfeld’s “The Herbfarm Cookbook“. ( I can’t even begin to tell you how much I love that book…I’ve had two cooking lessons with him in Sonoma and own both his books…truly amazing.)
The salad can be prepped in advance, with all the parboiling potatoes and chopping veggies. I’d wait until serving to toss it all together, otherwise the herbs will get soggy and sad sitting in the dressing.
If you need another traditional 4th of July treat, check out the Salted Caramel Flag Cake.
Print
Red, White and Blue Potato Salad
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
This fun dairy-free and egg-free potato salad is great for 4th of July picnics, or any family get together. It can be prepped in advance and tossed right before serving.
Ingredients
- 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
- 1/2 cup chopped pitted black olives (optional)
Instructions
- 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.
- While the potatoes cook, start chopping 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 chopped veggies in a small bowl with the vinegar and a pinch of salt. This will mellow the raw onion a bit.
- When the potatoes are done, drain in a colander.
- Add olive oil and olives (if using) to the veggie mixture. Pour the dressing over the warm potatoes, tossing gently. Add the fresh herbs, then salt and pepper as to taste.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Tossed
- Cuisine: American
Please take the time to leave and comment and rate this recipe!
Wow this sounds fantastic! I will have to make sure to pick up some potatoes at the grocery!
That's so creative. I'll have to remember this for next year.
Yum – I do not like mayonaise and this is so much healthier! I am going to serve this to my brother and his wife with flank steak. They are total foodies! Thanks
Sounds just great, and I love the use of the different potatoes, very appealing and creative 😉
I'm sad I just noticed this now! What a great idea! I love the different colored potatoes!
LOL! You do have a thing for crazy veggies. 🙂 I just steamed mine and it was hard for everyone to eat purple potatoes. This is probably an easier introduction to them!