Wednesday, July 6, 2011

Celebrating the Red, White and Blue

This Fourth of July we decided to celebrate
by making a Red, White and Blue Potato Salad.

As I have never made potato salad before,
this should be fun.

The patriotic players are in place.

Here we have
3 Peruvian purple potatoes
6 red potatoes
5 Yukon Gold potatoes
1/2 tablespoon salt
1/4 cup finely chopped red onions*
1 clove garlic
2 tablespoons chopped fresh parsley*
1 tablespoon chopped fresh dill*
1 tablespoon chopped fresh chives*
2 hard-boiled large eggs, finely chopped
1-1/4 teaspoons salt
1/2 teaspoon black pepper
1/3 to 1/2 cup mayonnaise
1/2 teaspoon honey mustard**
1 teaspoon sugar**

*From my garden.

**Not shown as I changed my mind and
mashed up the recipe after
the picture was taken.

This is the original recipe.

I cleaned the potatoes and cut them into about 1-inch pieces
and put the potatoes in a microwave-safe covered dish.
I then put the 1/2 tablespoon of salt and a bit of water
into that before placing the dish in the microwave for about
10 minutes.
Check to see if the potatoes are fork-tender.
If they are not, stir and put back in for another 2 minutes
or so.

Mix together the remaining ingredients.

This already smells good.

The original recipe warned to cook the purple potatoes
separately, but as I was cooking these in the microwave
in very little water,
I had no problems with the colors bleeding.

Allow the potatoes to cool for a bit before mixing with
the other ingredients.

Once cooled, toss gently.

Serve warm, at room temperature or chilled.

I also made baby back ribs.

We rubbed these with a special secret rub mix before
sealing them in heavy duty aluminum foil, meat side down,
and placing them on a baking sheet (one with sides, please)
in a preheated 300 degree oven for 2-1/2 hours.

Then, each rack was cut in half for ease in handling
before being placed on a preheated grill, meat side down.
After about four minutes, turn the ribs
and baste with your favorite BBQ sauce.

Turn again after another four minutes
and baste for the last time.

Take the ribs off when you can't stand it any longer.
That is when you know they are done!

This was definitely worthy of a celebration.


Foodies Lover said...

Marilyn said...

Welcome, Foodies Lover!