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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Red, White and Blue Potato Salad Recipe

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This recipe for Red, White and Blue Potato Salad is from Betty Wallace's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. small redskin potatoes (unpeeled), washed and boiled
1 bunch of green onions, sliced, saving the tops for garnishing
1 can water chestnuts, drained and diced
8 oz. blue cheese, crumbled
16 oz. sour cream
1/3 cup white-wine vinegar
1 tbsp. celery seed
1 tbsp. dill weed
Salt and pepper to taste
Paprika (optional)
Directions:
Directions:
Slice jut-cooled (but not cold) potatoes and put into a large bowl. Add green onions and water chestnuts to potatoes. Mix blue cheese, sour cream, vinegar, celery seed and dill weed together and pour over potato mix. Stir gently. (Warm potatoes absorb the flavors better.) Add salt and pepper to taste. Sprinkle paprika and remaining green-onion tops over potato mix. Chill for two hours or overnight, which is best for flavors to blend.

 

 

 

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