What is more patriotic than a red, white, and blue potato salad for the 4th of July!? Sooooo, what makes this a patriotic salad? I use red potatoes, white potatoes, and blue potatoes 😉 Make sure to watch my video on The Dasani Facebook page to see all I’ll be cooking for Independence day!
Red White & Blue Potato Salad
What you’ll need:
16-18 small red, white, and blue potatoes
1/2 purple onion, finely diced
1 tbsp. red wine vinegar
2 tbsp. olive oil
a big pinch of salt
1 cup plus some of vegenaise
chopped chives to garnish
What you’ll do:
Boil the potatoes in a large pot. While they are boiling, in a large bowl, add the 1/2 finely diced purple onion, a big pinch of salt, mix. Add in the red wine vinegar and about a cup of vegenaise. Add a few drizzles of tasty olive oil and mix.
When the potatoes are fork tender (they slide in and out easily, but don’t fall apart) drain them into a strainer. Immediately start quartering or eighthing them and dropping them into the liquid mix. You can leave the skin on or take it off. (I leave it) Stir every couple minutes to cover them. Add more veganaise as you go till you get it to the right consistency. Salt and pepper to taste. If they are still a little too vinegary, try adding a little sweet pickle juice or salt. Refrigerate a few hours or overnight. I serve them with chopped chives on top.
The key here is to toss the hot potatoes in the mixture. The potatoes will absorb the flavors and cook the onions a little.