Burgers and hot dogs may get the spotlight, but the side dishes make the picnic.
Scripps News food and wellness contributor Jessica is serving up a colorful twist on classic potato salad, made with red and blue potatoes, crisp veggies and a tangy vinaigrette. It holds up outdoors, looks great on the table and tastes even better the next day.
Red Bliss Potato Salad
- 1 ½ lbs red potatoes
- 1 ½ lbs purple potatoes
- ¼ of a small red onion, finely diced
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 tbsp Dijon mustard
- 1 tsp dried dill
- ½ tsp salt, or to taste
- ½ tsp black pepper, or to taste
Instructions:
- Wash your potatoes and cut them into 1-inch pieces.
- Bring a large stock pot, half-filled with water, to a boil.
- Add the potatoes and simmer until just fork tender.
- Strain the water from the potatoes and discard.
- Allow the potatoes to cool completely before making the salad. This step can be completed the day prior to assembly.
- Add the cooked and cooled potatoes to a large bowl.
- Finely dice the celery and add to the potatoes.
- Finely dice the red onion.
- About half -fill a small soup bowl with water. Add the onion to the water and let soak while you complete the next steps.
- In a large bowl, whisk together oil, vinegar, mustard, and spices into a thick dressing.
- Strain the onion and add to the potatoes.
- Pour the dressing over the vegetables and toss to coat.
- This potato salad is best when allowed to sit in the refrigerator overnight
