I have a hard time doing straight traditional food on a holiday. I feel compelled to bend it just a little. This may be one reason why The Hub and I have never been tapped to host the family Passover seder – the fear that I’ll sneak chipotles into the matzo balls, or some such thing.
Potato salad seems to be the sought-after side for Fourth of July picnics. If you’re like me, and prefer to show some independence on Independence Day, you can go beyond the old ‘taters and mayo. The color of this salad made the tasters who sampled the recipe for my cookbook “Potato Salad: 65 Recipes from Classic to Cool” (Wiley, 2009) blink a few times. But those founding fathers liked to have some fun, and I think they’d get it.
2 pounds purple potatoes
1/2 cup crumbled blue cheese
1/4 cup chopped fresh chives
1/2 cup coarsely chopped walnuts
3/4 cup sour cream
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped celery
1/4 cup chopped onion
Place the potatoes in a large pot, add enough water to cover them, cover the pot with a lid and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 10 to 12 minutes. Drain and let cool until you can handle them. Cut them into quarters or halves, depending on the size of the potatoes.
In a large bowl, combine the blue cheese, chives, walnuts, sour cream, mayonnaise, salt, pepper, celery and onion. Add the potatoes and toss to combine. Cover and refrigerate for several hours to overnight.