This red, white and blue potato salad will be the star attraction at any Fourth of July cookout. All-blue potatoes are slightly starchier but the same color as purple Peruvians, which are technically fingerling potatoes — smaller, thinner potatoes. Both work well, and both get their brilliant color from iron. Once cooked, the color will fade, but try this trick to minimize fading: Add a couple of splashes of white vinegar to the cooking water.
Makes 4 to 6 servings
2 pounds total Yukon gold, red bliss and all-blue or purple Peruvian* potatoes, with skins
A couple of splashes of white vinegar
2 tablespoons olive oil
2 tablespoons white balsamic vinegar**
1 tablespoon water
2 tablespoons fresh basil, thinly sliced
2 tablespoons parsley, thinly sliced
6 to 7 cranks of freshly ground black pepper
A generous sprinkling of salt, to taste
2 stalks celery, diced (about 1/2 cup)
4 radishes, very thinly sliced (about 1/4 cup)
Scrub the potatoes well, rinse thoroughly and pat dry. Cut into 1-inch pieces. Add to a medium-size pan of water (with a couple of splashes of white vinegar, if desired). Bring to a boil, reduce to a simmer and cook until potatoes are tender when pierced with a knife, yet still hold their shape, 8 to 10 minutes. Drain and cool.
Meanwhile, whisk olive oil, white balsamic vinegar, water, herbs, salt and pepper in a small bowl. Set aside.
Drain potatoes and place in a large bowl. Add celery and radishes. Pour vinaigrette over the potatoes, and toss gently until well-coated. Serve at room temperature or chilled.
*Blue and purple potatoes are available at specialty markets as well as many major supermarkets.
**White balsamic vinegar is made from white wine vinegar and grapes. Because it is milder than traditional brown balsamic vinegar and doesn't stain food, it's preferable for this colorful salad. It can be found at specialty markets and many major supermarkets. Rice vinegar can be substituted.
