Bon Appetit/June 2003

Red, White, and Blue Potato Salads
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups mayonnaise 1/2 cup chopped fresh chives 5 tablespoons caper juice drained from jar
2 tablespoons drained capers 1 12-ounce cucumber, peeled, halved lengthwise, thinly sliced crosswise 2 pounds small Peruvian blue potatoes
2 pounds small white potatoes 2 pounds small red potatoes 1 cup thinly sliced red onion
1/2 cup thinly sliced white onion 3 tablespoons white wine vinegar 6 tablespoons (or more) buttermilk
additional red onion slices additional drained capers chopped fresh parsley



1 Whisk mayonnaise, chives, 4 tablespoons caper juice, and capers in small bowl to blend. Season with salt and pepper. Place cucumber in another small bowl. Mix in 1/4 cup dressing.
2 Cook blue, white, and red potatoes in separate medium pots of boiling salted water until tender, 18 to 25 minutes (depending on size). Drain; cool to lukewarm. Peel blue and white potatoes; do not peel red potatoes. Slice potatoes into 1/3-inch-thick rounds; place blue, white, and red potatoes in separate medium bowls. Add 1/2 cup sliced red onion to blue potatoes and 1/2 cup to red potatoes; add all of white onion to white potates.
3 Mix 1/2 cup dressing into each bowl. Mix 1 tablespoon vinegar and 1 teaspoon caper juice into each potato salad. Thin each with 2 tablespoons (or more) buttermilk. Season salads with salt and pepper.
4 Arrange salads in separate mounds on platter. Spoon cucumbers in between. Garnish with onions, capers, and parsley.

Back