Red, White & Blue Potato Salad
Even though this dish was created for July 4th, it is great for any day of the year. It is a tasty crowd pleaser that is great warm or at room temperature. This potato salad is perfect for summer picnics and barbecues. Unlike most regular potato salad recipes, it is both dairy free and vegan. The red pepper in the dish is sure to help spice up any meal.
- Yield: 6 - 8 1x
- Category: Salad, Side Dish
- Cuisine: American
Ingredients
Scale
- 1/2 lb red potatoes (preferably organic, chopped into chunks, skin on)
- 1/2 lb purple potatoes (preferably organic, chopped into chunks, skin on)
- 1/2 cup Extra Virgin Olive Oil
- 2 T aged balsamic vinegar
- 1 large shallots (thinly sliced)
- 2 T Maldon Salt (hand crushed)
- 1 t black pepper (freshly ground)
- 1 1/2 t red pepper flakes or Korean Coarse Red Pepper Powder
Instructions
- Fill two medium sauce pans 3/4 of the way with water. Set the pans over high heat and bring the water to a boil. Once boiling, add a bit of salt to each pot. Carefully add the red potatoes to one pot and the blue ones to the other (the blue potatoes can color the inside of the red potatoes blue if boiled together.
- Boil the chopped potatoes for approximately 10-15 minutes, until fork tender.
- Drain the potatoes and place them together in a large bowl.
- Cover the potatoes to keep them warm.
- In a small bowl, whisk together the olive oil and vinegar until well combined.
- Pour the dressing over the top of the potatoes, season with salt, pepper and red pepper flakes.
- In a small frying pan, heat a small amount of avocado oil or olive oil.
- Add the sliced shallots to the pan and saute until tender and golden brown.
- Remove the shallots from the heat and add them to the bowl with the potatoes and seasoning.
- Gently toss all the ingredients together and enjoy!
Red, White & Blue Potato Salad – Even though this dish was created for July 4th, it is great for any day of the year. It is a tasty crowd pleaser that is great warm or at room temperature. This potato salad is perfect for summer picnics and barbecues. Unlike most regular potato salad recipes, it is both dairy free and vegan. The red pepper in the dish is sure to help spice up any meal. – red potatoes (preferably organic, chopped into chunks, skin on), purple potatoes (preferably organic, chopped into chunks, skin on), Extra Virgin Olive Oil, aged balsamic vinegar, shallots (thinly sliced), Maldon Salt (hand crushed), black pepper (freshly ground), red pepper flakes or Korean Coarse Red Pepper Powder, , Fill two medium sauce pans 3/4 of the way with water. Set the pans over high heat and bring the water to a boil. Once boiling, add a bit of salt to each pot. Carefully add the red potatoes to one pot and the blue ones to the other (the blue potatoes can color the inside of the red potatoes blue if boiled together.; Boil the chopped potatoes for approximately 10-15 minutes, until fork tender.; Drain the potatoes and place them together in a large bowl.; Cover the potatoes to keep them warm.; In a small bowl, whisk together the olive oil and vinegar until well combined.; Pour the dressing over the top of the potatoes, season with salt, pepper and red pepper flakes.; In a small frying pan, heat a small amount of avocado oil or olive oil.; Add the sliced shallots to the pan and saute until tender and golden brown.; Remove the shallots from the heat and add them to the bowl with the potatoes and seasoning.; Gently toss all the ingredients together and enjoy!; ; – – Salad – Side Dish – American – Dairy Free – Gluten Free – Healthy Comfort Food – Vegan – Vegetarian