2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
2 cups small red potatoes, quartered (about 10 ounces)
2 cups small blue potatoes, halved lengthwise (about 10 ounces)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 large hard-boiled eggs, finely chopped
1/4 cup red wine vinegar
2 tablespoons olive oil
11/4 teaspoons salt
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
PLACE fingerling and red potatoes in saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
PLACE blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives and eggs to bowl; toss gently.
COMBINE vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
Nutritional Information per 1-cup serving: Calories 250, fat 7.5g, saturated fat 1.5g, fiber 4g, protein 7g, cholesterol 106mg, carbohydrates 40g.
Red White and Blue Salad
3/4 cup yogurt
1/4 teaspoon coarse black pepper
1 teaspoon white sugar
1 tablespoon rice wine vinegar
1 teaspoon chopped fresh dill
1/8 teaspoon fresh grated lemon peel
1/4 teaspoon finely grated Vidalia onions
2 cucumbers, peeled, seeded and diced
Salt to taste
3 fresh tomatoes
10 borage or any edible blue flowers
COMBINE all the ingredients except the tomatoes and flowers. Chill well.
SLICE tomatoes and arrange them, overlapping, around the edge of a chilled serving platter.
MOUND the chilled cucumber mixture in the center of the platter, just covering the inner edge of the tomatoes.
PLACE the flowers on the salad just before serving.
Triple Berry Fruit Crisp
1 1/3 cups each of blueberries, raspberries and strawberries, or 1 pound frozen berry mixture
1/4 cup sugar
1 tablespoon corn starch
1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon pure almond extract
1/2 cup butter OR margarine, softened
1 cup brown sugar
1 cup quick oats (not instant)
1/3 cup all-purpose flour
1/2 teaspoon cinnamon, ground saigon
HEAT oven to 350 degrees.
POUR berries into a large bowl. Add sugar and corn starch and mix well. Add water, lemon juice and almond extract. Spray an 8-inch square baking dish with cooking spray. Pour in berry mixture.
COMBINE butter, brown sugar, quick oats, flour and cinnamon in a medium sized bowl with a pastry blender until butter is in small pieces. Sprinkle over top of berries.
BAKE 45 minutes until fruit is bubbly and topping is browned. Serve warm or at room temperature with a scoop of vanilla ice cream, if desired.
Recipe courtesy of Spice Islands.