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Red White and Blue Potato Salad
This isn't your classic potato salad, heavy on the mayo and mashed egg. You can buy that in any store. This one has a lighter dressing to show off the colors of the spuds—with just a little mayo and sour cream for richness and flavor. I steam the potatoes to help keep the colors bright (why let them boil away into the water?). Choose the colors based on your team colors: red, white and blue; red and blue; red and white; or blue and white. Pick up some spuds that are colored all the way through the flesh, not just on the skin. Farmers markets usually carry these kinds of potatoes. If you can't find them, use the ones with colored skins from your grocery store.
  • 3 pounds small red, white, and blue potatoes, scrubbed, skins left on
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 scallion (white and green parts), chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon celery seed, optional
Before You Go: Cut spuds into 1-inch chunks and put in steamer basket set over pan of simmering water. Cover and steam over medium heat until potatoes are fork-tender, 10 to 12 minutes. Let cool a few minutes.

Mix everything else in large bowl. Add warm potatoes and mix. Let cool, cover, and chill in refrigerator or cooler up to 4 hours.

When You Get There: Remove from cooler 20 minutes before serving and serve within 2 hours.

Make 8 to 10 servings.

Neighborly Tips: For a little pig in your salad, cook 3 slices bacon until crisp, then crumble and mix into the salad.

To fancify the flavor, replace the parsley with 1 tablespoon chopped fresh tarragon and/or dill.

This salad is best warm. To serve it that way at the tailgate, toss the salad into a disposable aluminum pan and put it on your grill over medium-low heat until the spuds are just warmed up.

If you don't have a steamer insert for your pan, the recipe works fine when you boil the spuds, although they may lose a bit of color.

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