. . . our potatoes and strawberries shall be! What do they have in common? Well, we’re not mixing the two luckily, but they’re both getting a a little red, white and blue makeover for a special day.

Our patriotic dishes are in honor of yesterday’s Independence Day, and the freedom since we have come to share. It was technically Freedom’s 236th Birthday, so we did not cut any corners! Along with our BBQ best, we had a Patriot’s Potato Medley Salad, and after dinner some Yankee Doodle-dipped berries. I know . . . that may sound a little cheesy, but the 4th is supposed to be festive and patriotism never goes out of style. Even our Founding Father John Adams, had this to say to us about the 4th of July:

“…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

Well, skipping the gun part, I think we successfully upheld his wishes. We recruited some good friends to celebrate in our red, white and blues! Here’s what we made and how you can make it for another summer gathering soon… 

Potato salad and BBQ’s go hand-in-hand, so we’re going to take a standard and give it a makeover. I usually opt for my Chicken Egg Potato Salad, but I also love using mini tri-color potatoes that really are red, white and blue varieties! Blue potatoes? Promise I’m not already drinking the sauce; there really are potatoes with a dark skin and bright blue flesh, and it’s not due to any dyes or trickery! They are mysterious, but taste just like our red new potatoes, so we’re going to throw them in too. If you’re still skeptical, check out the slide show below. We’re going to mix them with a little red onion, garlic, green onion, dill and a special sauce we’ll whisk together. It’s a good one, here’s how to treat these taters:

Patriot Potato Salad


Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: large bowl, enough for party

A patriotic medley of red, white and blue varieties of mini potatoes with bacon & a special sauce, make our 4th of July potato salad something to celebrate!

What to get...

  • 8 cups miniature tri-color potatoes (red, white & blue varieties) *2 packages
  • 3 green onions, chopped (white & green parts)
  • 2 T red onion, chopped
  • 3 garlic cloves, chopped
  • 2 T fresh parsley, chopped
  • 5 strips bacon, crisped & chopped
  • For Potato Salad Dressing:
  • 1/4 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
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper

What to do...

  1. In large pot, cover potatoes slightly with water and simmer till a boil begins, about 14-17 minutes (or until tiny taters are tender with fork).
  2. Drain and cool, set aside.
  3. In oven on 375 degrees, crisp bacon strips on a baking sheet till crispy. Chop and set aside.
  4. In a large mixing bowl prepare dressing for potato salad, whisking all dressing ingreds above well. To bowl with dressing, add cooked potatoes whole if they are very tiny, or halve those that seem larger.
  5. Now add chopped onions, garlic, parsley and bacon combining well.
  6. Refrigerate if serving later, or leftovers.


This is super simple and the bacon is a great salty touch. Season to your taste and you can easily add more salt & pepper when serving!

 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. Just gently melting the white chocolate morsels, and believe-you-me, don’t over heat these, or you will be having patriotic cement for your gathering, and I already did that a few times. Good thing there were libations. If the melting ends victoriously, then these beautiful berries will go well alongside a bubbly Champagne toast, holiday or not! 5-7 servings of fruit a day they say, so here you go; now you can cross one off your list.

Red White & Blue Dipped Strawberries


Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: couple dozen fresh dipped berries

Festively patriotic are these red, white and blue dipped strawberries, make some for the end of your Independence Day celebration!

What to get...

  • 2 packages of fresh strawberries (ripe, ceased & thoroughly dry)
  • 2 11 oz packages white chocolate chips/or package melting chocolate
  • blue food coloring (gel based for use in candy & melting chocolate)
  • blue crystal sprinkles (optional)
  • wax paper for drying dipped berries

What to do...

  1. Rinse, and air dry strawberries completely, or chocolate won't stick!
  2. in a double boiler, or heat-proof bowl over simmering pot of water, slowly melt the white chocolate chips till glossy and smooth, avoiding over-melting so white choc doesn't scorch!.
  3. Remove from heat and immediately dip berries, 3/4 way up, leaving red band of berry near stem (to dip, hold berry stems carefully not to break).
  4. Lay dipped berries to dry on wax paper, on flat counter.
  5. In small bowl reheat some of white chocolate & add a couple drops gel based blue food coloring.
  6. Dip just tip of berry (last third, leaving white choc band visible) into the blue white chocolate and let, re-cool, this will create a red, white and blue dipped berry!
  7. *You can add a little blue sprikles to the blue dipped portion while still setting as desired!


these are easy, but be sure not to over heat/burn the white chocolate, it melts quickly! If he chocolate hardens while you are still dipping the berries, you can easily reheat on stove or in microwave slightly.

Hope you had a fun 4th of July with great company, delicious dishes, liberty libations &  festive fireworks to go the night ’round!



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