Red, White, & Blue Potato Salad

 

from the June/July 2019 issue of Eat Drink Mississippi

1 pound small red potatoes

1 pound petite gold potatoes

1 pound petite purple potatoes

2 tablespoons olive oil

Salt and pepper

1 cup mayonnaise

1 celery rib, finely diced

2 green onions, green parts only, diced

1 small clove of garlic, crushed

1 tablespoon Dijon mustard

2 tablespoons distilled white vinegar

2 hard boiled eggs, chopped

Preheat over to 400 degrees F. 

Quarter the potatoes, depending on the size. Spread them in a single layer on a foil-lined baking sheet coated with cooking spray. Drizzle the potatoes with the olive oil, and season with salt and pepper. Stir to coat.

Roast the potatoes until they are fork tender, about 20 minutes. 

 

While the potatoes are roasting, combine the mayonnaise, celery ,green onions, garlic, mustard, and vinegar into a large mixing bowl.

 

Add the potatoes to the bowl with the mayo mixture while the potatoes are sitll warm. Stir to coat. 

 

Add the chopped eggs and stir again to combine. 

 

Chill for 4-8 hours before serving. 

 

Serves 6.  

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