Star-Spangled—our potatoes & strawberries shall be! What do they have in common? Luckily we’re not mixing the two, but both are getting a little red-white-&-blue makeover today.
Our patriotic dishes are in honor of Independence Day, and the freedom we’ve since come to share. It was technically Freedom’s 236 th Birthday, so we did not cut any corners! Along with our BBQ best, we had Patriot’s Potato Salad Medley, and after dinner some Yankee Doodle Dipped Strawberries. That may sound a little cheesy, but the 4th should be festive, and patriotism never goes out of style! Even our Founding Father John Adams, had this to say about the 4th:
“It ought to be solemnized with pomp and parade, with show, games, sports, guns, bells, bonfires, and illuminations, from one end of this continent to the other, from this time forward forever more.” John Adams (1776)
Minus the gun part, I think we will successfully uphold his wishes. We recruited some friends to celebrate in our red, white and blues. Here’s what we made and how you can too:
Potato salad and BBQ’s go hand-in-hand, so we’re taking a twist on the traditional. I usually opt for my Chicken Egg Potato Salad, but also love using mini tri-color potatoes that literally are red, white & blue varieties. Blue potatoes? (Promise It’s not the champagne talking.) They’re just potatoes with bright blue flesh—and it’s not due to any dyes or trickery—that taste like new potatoes. So, we’re throwing them in with red onion, garlic, green onion, dill and a special sauce. It’s a good one folks, here’s how to treat your taters:
- 8 cups miniature tri-color potatoes (red, white & blue varieties) *2 bags/packages
- 3 green onions, chopped (white & green parts)
- 2 T red onion, chopped
- 3 garlic cloves, chopped
- 2 T fresh parsley, chopped
- 5 strips cooked bacon, crisped & chopped (oven or via stove)
- ¼ cup mayonnaise (I use Best Foods-Light)
- 1 tsp dried mustard
- 1 T fresh rosemary, chopped finely
- 1 tsp red wine vinegar
- 1 tsp extra virgin olive oil
- 2 tsp dried dill
- 1 tsp lemon zest
- squeeze of lemon
- ¼ tsp sea salt (or more to taste)
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
- In large pot,barely cover potatoes with water & simmer until boil begins (~14-17 minutes or until potatoes are tender with fork).
- Drain & cool, set aside.
- In a large bowl prepare dressing by whisking all dressing ingredients well.
- To bowl with dressing, add cooked potatoes (leave whole if they are very tiny or cut in half if larger than bite-size).
- Add chopped red & green onions, garlic, parsley and chopped bacon, combining well.
- Add additional sea salt to taste as desired.
- Refrigerate salad if serving later, or with leftovers.
Looks like the hot dogs will become the side dish next to our stellar salad.
As for the strawberries, we’re doing a traditional chocolate dipped, but using white chocolate and a little blue-bedazzling. All we need to do are get some berries, and gently melt the white chocolate, and voila! (Don’t over-heat these, or you’ll be having patriotic cement for your gathering—I already did that a couple of times). Good thing there are libations. If the melting ends victoriously, then these beauts make for a great post BBQ dessert. They say 5-7 servings of fruit a day, so here you go; now you can cross one off your list. Click here for the Red White & Blue Dipped Strawberries recipe & photo tutorial!
Hope you had a fun 4th of July with great company, delicious dishes, liberty libations & festive fireworks to last the night long!