Summer is here, and what better way to celebrate than with a vibrant and delicious Red, White, & Blue Potato Salad? This recipe is perfect for picnics, barbecues, or any summer gathering. It's a twist on the classic potato salad, incorporating fresh ingredients and beautiful colors to create a dish that's as appealing to the eye as it is to the palate. This easy recipe is perfect for both beginner cooks looking for simple healthy meals and experienced cooks searching for a refreshing take on a classic dish. Get ready to impress your guests with this homemade cooking masterpiece – a truly delicious dish!
Ingredients:
- 2 lbs small red potatoes, halved or quartered if large
- 1 cup cherry tomatoes, halved
- 1/2 cup cooked red onion, thinly sliced
- 1/2 cup cooked or canned chickpeas, rinsed and drained
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
For the Dressing:
- 1/2 cup mayonnaise (or Greek yogurt for a healthier option)
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
Instructions:
- Boil the Potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender but not mushy. Drain well and let cool slightly.
- Prepare the Vegetables: While the potatoes are cooking, halve the cherry tomatoes and thinly slice the red onion. If using dried chickpeas, cook according to package directions.
- Combine Ingredients: Once the potatoes have cooled, gently toss them in a large bowl with the cherry tomatoes, red onion, chickpeas, parsley, and chives.
- Make the Dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, Dijon mustard, olive oil, and sugar. Season with salt and pepper to taste.
- Dress the Salad: Pour the dressing over the potato mixture and gently toss to combine. Be careful not to overmix, as this can cause the potatoes to break.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the salad chill thoroughly, perfect for a hot summer day. Serve chilled and enjoy!
Tips and Variations:
- For a spicier kick: Add a pinch of red pepper flakes to the dressing.
- Add some protein: Grilled chicken or shrimp would be a delicious addition.
- Make it vegan: Use vegan mayonnaise and omit the sugar.
- Customize your colors: Feel free to add other colorful vegetables like bell peppers or corn.
- Prep ahead: You can boil the potatoes and prepare the vegetables a day ahead of time. Just combine everything and add the dressing right before serving.
Nutritional Information (per serving, approximate):
Calories: Around 250-300 (depending on ingredients and dressing choices)
This Red, White & Blue Potato Salad is a refreshing and flavorful side dish that's perfect for any occasion. It's a simple, healthy meal option that's sure to be a crowd-pleaser! The vibrant colors make it a beautiful addition to your summer spread, and the combination of textures and flavors is simply irresistible. Enjoy!