I made this recipe for 4th of July so I made it into "American Red White & Blue Potato Salad". I used baby red, white and blue potatoes. If you can't find the blue potatoes, use the purple ones. They will do just fine. The main thing is to cook the potatoes just right. Be careful not to over cook or under cook them. This recipe was created by Catherine Kitcho for her "Use It Up Cookbook: Creative Recipes for the Frugal Cook." She is a caterer turned author. This is one of her favorite recipes from her catering business. She did not like the idea of serving salads with mayonnaise base for events that were held outdoors in hot weather. Catherine Kitcho says that this potato salad actually tastes better when it's warm and I agree.
French Red Potato Salad
by Catherine Kitcho
2 pounds red potatoes
8 green onions, sliced thin (scallions)
2 tablespoons Italian parsley, minced
2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon cracked pepper
3 tablespoons rice vinegar
1/4 cup white wine
2 teaspoons minced garlic
1/2 cup olive oil
Cut the potatoes into quarters, and steam for 15 minutes or until cooked through but not mushy.
Drain in a colander and rinse in cold water. When cool enough to handle, cut the potatoes into cubes and transfer to a large mixing bowl.
Add the onions, parsley, dill weed, salt and pepper, and stir to distribute.
In a small bowl, whisk together the vinegar, wine, garlic, and olive oil. Pour over the potatoes and stir thoroughly.
Serve immediately or chill and serve later.
The Creative Cook