Monday, July 30, 2012

I made this potato recipe also for Fourth of July. I thought the red, white and blue potatoes looked pretty. And it was so simple to put together. And so delicious. The spicy mayo really didn't add much to it. I also threw in a bit of garlic and it was a perfect addition. 

Patriotic Potato Salad
Recipe courtesy Food Network Magazine


  • 1 pound large blue or purple potatoes
  • 3/4 pound large red-skinned potatoes
  • 3/4 pound large Yukon gold potatoes
  • 3 tablespoons extra-virgin olive oil
  • 6 sprigs thyme, leaves stripped
  • 1/2 cup celery leaves, coarsely chopped, plus 2 stalks celery, thinly sliced
  • 1 red bell pepper, cut into 1/2-inch-wide strips
  • Juice of 1 lemon
  • Kosher salt
  • 1 bunch scallions, sliced
  • 1/2 cup mayonnaise
  • 1 teaspoon hot sauce

Position a rack in the upper third of the oven and put a baking sheet on the rack. Preheat the oven to 450 degrees F for at least 10 minutes. Halve the potatoes lengthwise and toss them with the olive oil in a large bowl. Carefully remove the baking sheet from the oven. Using tongs, arrange the potatoes cut-side down on the hot baking sheet. Sprinkle with the thyme, celery leaves, bell pepper strips, half of the lemon juice and 2 teaspoons salt. Roast until the potatoes are tender and golden, 25 to 35 minutes.
Meanwhile, combine the sliced celery and scallions in a small bowl. Whisk the mayonnaise, hot sauce and the remaining lemon juice in another small bowl.
Use a spatula to carefully transfer the potatoes to a cutting board. Cut each potato into 2 or 3 pieces. Arrange the potatoes by color on a platter and top with the red peppers and the celery-scallion mixture. Serve with the spicy mayonnaise.

1 comment:

Jesser said...

I love the different colored potatoes - very pretty!