Red, White and Blue Potato Salad with Goat Cheese Vinaigrette
6 to 8
1 hour 0 mins
1 hour 0 mins
1 pound white-fleshed potatoes, peeled if desired, cut into bite-sized pieces (or sub in 8 ounces white cauliflower florets and 2 tablespoons olive oil)
1 pound blue potatoes, cut into bite-sized pieces (or sub in 8 ounces purple cauliflower florets plus 2 tablespoons olive oil)
1 pound red tomatoes, cut into bite-sized pieces
¼ cup edible blue flowers, optional
2 tablespoons blue potato or corn chips, optional
¼ cup Peppadew peppers, optional
1 tablespoon red jalapeño pepper, optional
Flaky sea salt
½ cup fresh herbs (such as chives, dill, parsley, basil and/or oregano) , chopped for garnish, optional
GOAT CHEESE VINAIGRETTE
2 tablespoons champagne or white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon Kosher salt
¼ cup neutral/colorless oil, such as olive, sunflower or walnut
3 tablespoons water
1 bunch scallions, white parts only, thinly sliced
1 teaspoon white sesame seeds
- Place white and blue potatoes into separate large pots; cover each with cold water. Season with salt. Bring to a boil; reduce heat. Simmer 10-20 minutes or until tender and potatoes can be easily pierced with fork. Drain; let cool. Set aside.
- If using cauliflower, heat oven to 450ºF. Toss white and purple cauliflower with 2 tablespoons olive oil each. Season with salt. Spread each color in even layer on rimmed baking sheet. Roast, rotating sheets halfway through cooking, 30 minutes or until tender and starting to brown. Set aside.
- Combine goat cheese, vinegar, mustard and salt in food processor. Slowly drizzle in oil; puree, adding water 1 tablespoon at a time until desired consistency. Transfer goat cheese vinaigrette to small bowl. Store in refrigerator. Garnish with scallions and white sesame seeds to serve.
- Assemble salad on large cutting board, cheeseboard, tray or platter. Group ingredients by color (red, white and blue) with goat cheese vinaigrette, peppers and crushed chips in small bowls. Arrange as follows: first red tomatoes and peppers, followed by white goat cheese vinaigrette, potatoes and cauliflower, then blue potatoes, purple cauliflower and crushed blue chips. Sprinkle with flaky sea salt. Serve alongside bowl of chopped fresh herbs (optional) and any extra goat cheese vinaigrette for dipping or drizzling.