Red White and Blueberry Potato Salad
Serve this potato salad on the Fourth of July for a patriotic side dish. (Recipe Credit: Marc Matsumoto of Fresh Tastes)
Yield: 1 medium serving bowl
- 22.3 ounces (630 grams) new potatoes
- 6.35 ounces (180 grams) bacon
- 1.76 ounces (50 grams, 1/4 small) onion, sliced thinly
- 1/3 cup mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 4.59 ounces (130 grams) blueberries
- Wash the potatoes and put them whole into a large pot and cover the potatoes with 2 inches of cold water. Bring the water to a boil and then lower the heat to maintain a bare simmer until you can pass a toothpick through the potatoes.
- Meanwhile, place a cooling rack on a baking sheet with a rim and then lay the bacon out onto the rack, in a single layer. Put the sheet in the oven and turn the heat onto 400 degrees F. Bake the bacon until crisp (about 15-20 minute). Watch the bacon closely towards the end as the difference between crisp and burnt is a few seconds. Drain the bacon on paper towels and let it cool.
- Put the sliced onions in a bowl and add about 1/4 teaspoon of salt. Let the onions wilt for about 15 minutes. When the onions have wilted, give them a massage with your hand to coax out some water. Rinse the onions and then squeeze as much water out of them as you can.
- When the potatoes are cooked, drain, and let them cool enough to handle. Peel the potatoes and then chop them up into big chunks and add them to a bowl.
- Add the mayonnaise, apple cider vinegar, 1/2 teaspoon of salt and onions to the bowl with the potatoes and mix well to combine evenly.
- Crumble the bacon and add half of it into the bowl with the potatoes.
- Add half the blueberries and stir to combine. Plate the potato salad and then top with the remaining bacon and blueberries.