Fourth of July is one of my favorite holidays. There is no pressure, no need to travel, and there are fireworks. And who doesn’t love a holiday centered around grilling out, sunshine and celebrating freedom?
My husband and I have started throwing Fourth of July parties on our rooftop deck in Denver. We have a stunning view of the city skyline, as well as an uninterrupted view of the city’s fireworks over Coors Field. We invite our friends and their families to our roof to watch the fireworks, grill out and drink sangria and beer. (See sangria recipe here.)
I provide the sides and my husband does Colorado beef burgers and veggie burgers on the grill. For the sides, this potato salad is the center piece. It’s colorful and festive. Sometimes, I do the same recipe with just blue potatoes. It is beautiful either way. I also serve this potato salad alongside sliced watermelon, homemade slaw, and a fresh summer salad from the farmer’s market.
Red, White & Blue Potato Salad
- 3 lbs. fingerling potoatoes. Red, white and blue.
- 4 T sour cream
- 2 T unsweetened yogurt. (I prefer goat or sheep yogurt)
- 3 T fresh dill, finely chopped.
- salt and pepper to taste
Bring a pot of water to boil large enough to hold the potatoes.
Scrub and wash potatoes with warm water. Cut the fingerling potatoes into bite size pieces. Place potatoes into boiling water and boil for about 15 minutes, until potatoes are able to puncture with a fork. Drain potatoes out of water and rinse with cold water.
In a large bowl, mix sour cream and yogurt with dill. Gently toss in cooled potatoes. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving. Can also be made a day in advance.