Red, White and Blue Potato Salad

You can't celebrate the 4th of July without potato salad so why not make it red, white and blue?

You can make it easy enough by using red potatoes, purple potatoes and white potatoes or Yukon gold. After you cook them, they do lose some of their color but you can still tell they are red, white and blue. And, of course, you must keep the skins on for that added fiber and nutrients.

I made a big batch today for the 4th of July party we are going to tonight so I estimate this recipe will make enough for 10-12 people. I started with 2 pounds each of red, purple and Yukon gold potatoes.

Serves 10-12

2 pounds each red, purple and Yukon gold or white potatoes (I like the taste of Yukon gold and they still look white enough)
4 stalks of celery
3 green onions
1 cup mayonnaise
2 Tbsp. red wine vinegar
4 tsp. sugar, more or less to taste
1/4 tsp. salt, more to taste
plenty of black pepper
splash of pickle juice
6-8 slices of pickles
2 hard boiled eggs
paprika

1. Cook the potatoes just until tender.

2. Let cool completely and cut into bite size pieces.

3. Slice and chop the celery and green onions and add to the potatoes.

4. In a separate bowl, mix the mayonnaise, vinegar, sugar, salt, pepper, pickle juice and chopped pickles. Add just enough pickle juice to make it slightly runny so it will mix into the potatoes easily. You want to use sweet, yet spicy pickles. I found these at our local Albertson's grocery store which are perfect.

5. Pour the mayonnaise mixture over the potatoes, celery and onions.

6. Mix together. It still looks red, white and blue...

7. Top it with the hard boiled eggs and sprinkle with paprika.

Happy 4th of July!

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