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May 23, 2025

Hello Foodie Friends

I came across the American flag in the shed we'll proudly display this weekend and on Monday for Memorial Day! Here's a terrific patriotic recipe for the big-time BBQs and picnics Memorial Day weekend. It's a super side-dish PATRIOTIC POTATO SALAD recipe for your cookout that uses red, white and blue potatoes if you can find them in your farmers market or grocery. Otherwise, just swap in the Yukon gold for all.

Enjoy & have a great weekend!
Marzee
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PATRIOTIC POTATO SALAD

INGREDIENTS:
1 pound blue potatoes
1/2 pound Yukon gold or creamer potatoes
1/2 pound red potatoes
1 tablespoon salt
1/4 tablespoon white wine vinegar
2 tablespoons grated onion
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup extra virgin olive oil
2 tablespoons finely chopped oregano
1 tablespoon capers

DIRECTIONS:
Place potatoes in large saucepan; add water to cover. Stir in 1-tablespoon salt. Bring to a boil over high heat; reduce heat to medium. Cook 20 minutes or until tender. Drain; let cool. Cut into quarters. Place in large bowl. In small bowl, combine vinegar, onion, mustard, one-half teaspoon salt and pepper; pour over potatoes; toss. Add olive oil, oregano and capers; gently toss again. Salad may be served slightly warm. Salad can be prepared up to 24 hours ahead. Cover and refrigerate. Bring to room temperature before serving.

Yield: 8 servings

Burger Press

MARZEE's CORNER

BLUE AND PURPLE POTATOES?

Yep, purple potatoes also called Blue Potatoes or Delta Blues truly are naturally purple! This is from the same powerful antioxidant that give blueberries their brilliant color. Purple Peruvian Potatoes were some of the first potatoes harvested. They were saved for Inca kings. Used in Mexican cooking, purple potatoes are gaining popularity in the U.S. They have a naturally creamy flavor and texture and hold their shape well for salads. Perfect for a purple potato salad! Or fried or baked purple chips, or roasted, or Royal Purple Mashed Potatoes - they stay purple once cooked, but not as vibrant as when raw.