Today is our friend Joyce’s annual 4th of July party. She loves to entertain and is a natural at making people feel welcome and comfortable. And she LOVES feeding people. She makes the main dishes…her famous lemon breaded chicken, meatballs, and sauerkraut with several different kinds of sausage. People bring dishes to pass and today I’m making potato salad.
I have never been a big fan of potato salads. But I do like this recipe. This is not the traditional mayonnaise, mustard and egg potato salad most of us are familiar with. This salad is perfect for hot days when we all worry about having to keep mayonnaise based foods adequately chilled so as not to poison our guests. Actually this salad tastes best served at room temperature. Lots of veggies make this salad colorful and marginally healthier.
5# Yukon gold or redskin potatoes
1# green beans
3 sweet bell peppers (one each red, yellow and orange)
2 bunches green onions
4-5 stalks of celery
1/2 cup vegetable oil
1/2 cup white wine vinegar
2 T whole grain mustard
2 T Franks hot sauce
2 tsp salt
I leave the skin on the potatoes. Cut the potatoes into potato salad size pieces. Rinse them well and cook until tender. Blanch the green beans and set aside. While the potatoes are cooking rough chop all of the vegetables.
You want to dress this salad while the potatoes are still warm so they absorb the dressing.
Whisk all the dressing ingredients together.
Put all of the rough chopped vegetables in a large mixing bowl. Add the drained, still warm potatoes to the mixing bowl and pour on the dressing. Gently toss all the ingredients together.
While this salad is good cold it is really best served warm or at room temperature. It’s a bit reminiscent of German potato salad. Make sure you sample a bite. Or two.
NOTE: If you’d like to serve this as an entree cut some spicy smoked sausage or polish sausage into bite size pieces and brown them in a little olive oil. Stir the sausage pieces into the potato salad and serve with a fresh green salad.