Happy Flag Day! It’s actually tomorrow, but I’ve been so excited to share this recipe that I couldn’t wait one more day. Flag Day, every June 14, celebrates the day in 1777 that the Second Continental Congress adopted the American Flag. Though it’s not a national holiday, it’s a significant day in our nation’s history, & especially since it falls just about halfway between Memorial Day & Independence Day, it’s a great day to feel a little more patriotic!
That’s why I’m sharing this potato salad with you.
Summer seems to be the “official season” of potato salad, with all of its picnics & potlucks, but those pesky health code restrictions kind of get in the way, don’t they? Keep it cold. Don’t let any potato salad with eggs in it sit out for too long. Etc. That’s why this is the perfect potato salad! Number one, it’s not made with eggs, so you don’t have to worry about it spoiling. Number two, it’s actually designed to be served warm (even though it still tastes great cold), so it’s just fine at a picnic on a hot day! I thought you couldn’t get any more perfect than that… until I realized I could make it red, white, & blue.
You can buy blue potatoes at most higher-end supermarkets — I got a bag of reds, blues, & a few Yukon Golds at Whole Foods. Blue potatoes are fun, tasty (a little heartier than a standard new potato), & will be a great conversation-starter at your next potluck!
Those of you who’ve been around here for awhile may recognize this recipe as the potato salad served alongside these slow-cooker-braised chicken thighs. I just swapped in some blue potatoes, served it with my mom’s BBQ beef sandwiches, & had a whole new meal!
Perfect Patriotic Picnic Potato Salad
- Shallot Vinaigrette, to taste (below)
- 20 small assorted red & blue potatoes, quartered (or halved, if your blues are especially tiny like mine were)
- 2 cups cherry tomatoes, halved
- 1 Tbsp. finely chopped fresh oregano
- 1 tsp. Dijon mustard
- 1 small shallot, minced
- 3 Tbsp. red wine vinegar
- 1/4 tsp. salt
- a few shakes or grinds black pepper
- 1/4 cup extra-virgin olive oil
- In a small bowl, whisk together all but the last of the Shallot Vinaigrette ingredients. Whisk in the oil until emulsified. Cover bowl with plastic wrap & refrigerate until ready to use (no longer than an hour; it’ll separate).
- Place potatoes in a large saucepan or stock pot with enough salted water to cover, & bring just to boil on medium-high heat. Cook, uncovered, 8 min. or until tender.
- Drain & transfer to a serving bowl. While still hot, drizzle with 1/3 to 1/2 cup (or to taste, but start small & work your way up) Shallot Vinaigrette (you may need to whisk it again if it separated) & toss to coat. The smell as the dressing hits the hot potatoes is amazing!
- Let cool slightly, then add cherry tomatoes & oregano. Toss to coat.
- Serve warm immediately (it tastes best this way) or refrigerate until ready to serve.