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A patriotic potato salad perfect for your Fourth of July
href="http://www.recipetips.com/kitchen-tips/t--1092/planning-a-picnic-and-recipe-suggestions.asp">picnic or potluck. The red,
white, and blue coloring from the different potato
varieties is the perfect way to create this colorful salad. We have more
href="http://www.recipetips.com/search-site/1/red-white-blue-recipes.asp">Red, White, and Blue Recipes that
you are sure to enjoy.
Directions
- Make dressing ahead of time and allow to chill. Whisk together onions, yogurt, mayonnaise,
vinegar, mustard, sugar, salt, and pepper. Cover and refrigerate.
Place potatoes into a
large kettle. Fill kettle with water to cover potatoes. Add 1 teaspoon salt to kettle and bring
to a boil. Cook potatoes until just tender, approximately 15 minutes. Drain.
Peel skins
from blue potatoes only. Allow all potatoes to cool and cut into bite size pieces.
Arrange
all red potatoes at one end of the salad dish, white potatoes in the center, and blue potatoes on
the opposite end of serving dish. Toss dressing over potatoes carefully. Garnish with feta
cheese.
Cover and chill 2 to 3 hours before serving.
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