On Fri, 23 Dec 2005 09:42:09 -0800, Ranee Mueller
> replied:
> Around the 4th of July, I make a red white and blue potato
> salad with mixed potatoes. They stay red and blue and
> white. I use a vinaigrette, rather than a mayonaise based
> dressing, and it is very cool looking.

So how do you keep the potatoes from "bleeding" into the
vinaigrette or mayo?

The Ranger