This dish is fantastic for holidays and every day. This is a potato salad with an Italian flavor. You might want to whip up a batch in honor of VJ Day (September 2) and take it over to over to the local American Legion, DAV, or VFW Hall.
- 8 medium white potatoes
- 8 medium red potatoes
- 8 medium blue potatoes
- 2 Vidalia onions, chopped
- 2 Tbs olive oil
- 1 stalk celery, minced
- 3 roasted, red bell peppers
- 2 Tbs Italian parsley, chopped
- 1 tsp cumin
- 1 cup mayonnaise
- 1 cup sour cream
- 1 Tbs Dijon mustard
- Wash and quarter the potatoes. The pieces should be of equal size.
- In one pot place the white and red potatoes, bring to a boil and cook for 15 minutes.
- In another pot place the blue potatoes and cook for 15 minutes.
- Test the potatoes with a fork. If done, drain and set aside to cool.*
- While the potatoes are cooking, sauté the onions in olive oil until they just begin to turn gold. Remove from heat.
- Slice the roasted, red bell peppers into 1"x1/4" pieces.
- When cool, cut the potatoes into cubes--don't get too crazy about uniformity. The pieces should be bite size. Leave the skins on the potatoes.
- Place the potatoes in a large mixing bowl.
- Add the cooked onion, celery, and peppers. Mix gently.
- Add the mayonnaise, sour cream, and Dijon mustard. Mix gently, but well.
- Add the cumin and parsley. Mix gently, but well.
- Chill for at least 1 hour.
*--One trick I use is to have a cool metal bowl handy. I cut the potatoes in half, testing to see if they are cooked. If the potato needs a bit more time, simply return to the hot pot and let it sit (not in water and not over a flame). Cover loosely with the pot lid. The done pieces go into the cool bowl.