My French Red White & Blue Potato Salad is a great change of pace after all of the mayo-based salads that have been out and about at recent parties. I realize that I’ve just missed the 4th of July, which would have been a timely publication date for a salad with Red, White and Blue in the title, but have no fear, Bastille Day is still to come! Any excuse for a party, right? Here in Philly, there’s actually a big Bastille Day party at the Eastern State Penitentiary (yes, you read that right). It features a play of sorts surrounding the beheading of Marie Antoinette and TastyKake is a big sponsor of the rather silly affair. They feature prominently in the celebration- when Marie Antoinette says, “Let them eat TastyKakes,” they’re thrown to the waiting crowd. It’s quite the to do, complete with lots of French beer and all the local restaurants put out French menus and cocktails. While the day is quite fun, the truth is, I didn’t make the French Red White & Blue Potato Salad recipe for a holiday at all, but rather for a French Garden Menu I put together for an Old Fashioned Croquet Party. The Croquet Party featured a slightly French theme due to the French origin of Croquet. That made my French Red White & Blue Potato Salad with its (subtle?) nod to the French flag a big hit. But don’t wait for a special occasion, whether you make it to match a flag, for a croquet party, or for no particular reason at all, you’re sure to love my French Red White & Blue Potato Salad.
- 5 pounds red white and blue potatoes
- 4 ounces capers; drained
- 16 ounces garlic marinated mushrooms; drained (there’s a great version of this at Trader Joe’s, but most grocery stores will have something that fits the bill)
- 1 pound fresh green beans
- optional leftover asparagus from Asparagus and Dill Roast Beef Rolls
- ¼ cup minced fresh tarragon
- sea salt
- ¼ cup + extra virgin olive oil
- ¼ cup red wine vinegar
- Bring a large pot of salted water to a boil. Rinse and sort the potatoes by color.
- While you’re bringing it to temperature, cut the potatoes into bite sized pieces. I like them quite small for this salad, since the beans and mushrooms are small. I sort the purple potatoes and boil them separately because they cook faster, and they can stain the water.
- Trim the ends of the green beans and cut them into 1 inch lengths. (If you’re also making the Asparagus and Dill Roast Beef Rolls prep the asparagus now). When the water is boiling, blanch the beans for 60-90 seconds and then remove to a colander in the sink using a slotted spoon.
- Run cold water over them to stop the cooking. Repeat with the asparagus. Set aside.
- Add the red and white potatoes. Cook until fork tender (10-15 minutes). Again, remove to a colander to cool with a slotted spoon.
- Finally, cook the purple potatoes (check after 7 minutes).
- When the potatoes have cooled enough so that they’re easy to handle, put them in a large salad bowl.
- Add the beans, marinated mushrooms, capers, and tarragon. Toss well. Add ¼ cup olive oil and red wine vinegar. Toss well. Salt and pepper to taste, but do taste often. The capers and the mushrooms are quite salty themselves.
- If you’re making the Asparagus and Dill Roast Beef Rolls assemble them. Once you’re finished, cut any remaining asparagus into ¼ inch rounds and add to the salad.
- This hearty salad is also a great vegetarian or easy week night meal.
