On Fri, 23 Dec 2005, Ranee Mueller wrote:

> In article
> >,
> Elaine Parrish > wrote:
>
> > What beautiful potato salad they would make if they stay purple. I'm
> > always trying to add things to potato salad that will give it some color.
> > White on white on white is not very pretty to look at.
>
> 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.
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/
>

What a neat idea! Are the red potatoes red because of leaving the jackets
on? And white by taking the jackets off or do you use a white baking
potato?

These blue/purple potatoes... Do they come in varying shades or is this
like calling a "red" onion, a purple onion (no difference, just
terminology)?

Do they have a name, like "Russet" or "Idaho Baking Potato" or something
that I can ask my grocer about?

I've been experimenting with vinaigrettes. (I have an "aw, man, where's
the mayonnaise????" family <g>). Do you have one you really like with
potato salad that you'd share?

Thank you!

Elaine, too