| Red, White and Blue Potato Salad 1/2 pound baby red potatoes (new potatoes) 1/2 pound baby Yukon Gold potatoes (white) 1/2 pound small blue potatoes 1/8 cup mayonnaise 1/8 cup ranch dressing 1/2 T white vinegar 1/4 tsp dried dill weed Pinch of sugar (optional) 1/4 cup fresh chopped chives (or green onions) Salt and freshly ground black pepper to taste Grape tomatoes for garnish Simmer red, white, and blue potatoes, skins on, in salted water until tender, but not mushy. Let cool until easy enough to handle, but still warm. Quarter the potatoes, or cut into 1 inch pieces, depending on their size. Combine mayonnaise, ranch dressing, vinegar, dill weed, chives and optional sugar. Pour over warm potatoes and toss to coat. Season with salt and pepper to taste. Refrigerate 2 hours or more to let flavors meld. Bring to room temperature to serve. Garnish with grape tomatoes. Recipe may be doubled. Yield: 6 servings |
