Star Spangled Spuds

How about a red, white and blue potato salad for your 4th of July barbecue? Use a combination of red, white and purple potatoes to show off your patriotic culinary side. Frieda’s Specialty Produce offers a 2-pound bag of this colorful medley called Star Spangled Spuds.

Frieda’s Star Spangled Spuds are delicious baked, roasted or boiled and tossed with butter and herbs to let their beautiful colors show, or great for creating a tri-color potato salad, such as Frieda’s Red, White and Blue Potato salad.

Red, White and Blue Potato Salad
1 2-pound bag Frieda’s Star Spangled Spuds
3/4 cup chopped green onions, divided
2/3 cup sour cream
1/3 cup mayonnaise
3 Tbsp. white wine vinegar
3 tsp. Dijon mustard
1 1/2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. ground pepper
2 to 3 ounces crumbled blue cheese

Put potatoes in a large pot and add enough salted water to cover. Bring to a boil and boil potatoes until fork tender – about 15 minutes. Drain potatoes and cool.

While potatoes cool, prepare the dressing. In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, Dijon mustard, sugar, salt and pepper. Cover and chill.

Slice the potatoes into 1/2-inch slices or chunky quarters and place into large bowl. Add chilled dressing, blue cheese and remaining green onions; toss gently to coat potato pieces. (Add additional blue cheese, if desired.) Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills. Makes about 6 to 8 cups.

Source: Frieda’s Specialty Produce Co.