Since it’s the Fourth of July, how about a colorful, holiday version of an old summertime classic? Enter Red, White and Blue Potato Salad, a flavorful vegan version using caramelized onions, whole grain mustard and a red wine vinegar and fresh herb blend to make this your new favorite potato salad – and it’s pretty too. Eat the mini potatoes whole or smash them up with your fork (like I did for my kids) to combine all the yumminess for maximum flavor.
Potatoes are a favorite comfort food but we most often eat them fried as French fries or potato chips, so they are fat laden (and usually not the good kind). Potatoes themselves are actually healthful even though they get a bum rap. They are a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid. Potatoes also contain a variety of phytonutrients that have antioxidant activity. So if you eat them without all the added fat, potatoes are actually a low calorie, high fiber, nutritious vegetable. In this recipe only heart healthy olive oil is used along with multiple other flavors to provide a healthy potato salad that is also delicious. I also added caramelized onions to provide that yummy taste sensation that is usually derived from bacon for good flavor without the animal fat and calories.
TIPS: Potatoes can be made ahead of time and refrigerated overnight. Or make the whole salad a day ahead since the flavors only get better after sitting overnight. When making caramelized onions, resist the temptation to increase the heat to make it go faster. They will just burn. Trust me…
RED, WHITE AND BLUE POTATO SALAD
- 3 pounds small red, white and blue potatoes
- 1 large yellow or sweet onion
- 1/2 cup red wine or malt vinegar
- 1/2 cup olive oil
- 1/2 cup whole grain mustard
- 1/3 red onion, minced or small bunch scallions, thinly sliced
- 1/2 cup fresh herbs, thyme, oregano or parsley, roughly chopped (or more)
- salt and pepper to taste
- Cut any larger potatoes in half and place them all in a large pot and cover with water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer for about 20 minutes or until fork tender but not soft. Drain the potatoes, rinse them with cold water and place them in a serving dish.
- While the potatoes are cooking, caramelize the onions in a large sauté pan over medium low heat, stirring often until the onions are dark brown, about 20 to 25 minutes. Don’t rush it or they will burn.
- Remove caramelized onions from the pan and set aside.
- Over low heat, add the vinegar to the pan and stir, making sure to scrape up all of the browned bits from the bottom of the pan. Pour the vinegar into a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.
- Add the caramelized onions, red onions and herbs. Toss everything well and season to taste with salt and pepper.
Red, White and Blue Potato Salad