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      RECIPE TITLE " Red, White and Blue Potato Salad Recipe"
    Source: Food & Wine, courtesy of

    yieldsserves 6 time--difficulty easy

    f barbecued salmon is at the center of your grill for Fourth of July picnics, leave the smoked salmon out of this salad. If it's not on the grill, leave the salmon in and serve this salad as a main dish.


    Approximately 1 1/2 pounds assorted red, White Rose and Peruvian Blue potatoes (4 or 5 medium), unpeeled, cut into 3/4-inch cubes
    Salt, to taste
    5 tablespoons olive oil
    3 tablespoons white wine vinegar
    2 cloves garlic
    Salt and freshly ground black pepper, to taste
    6 ounces smoked salmon, cut into 1-inch long strips (optional)
    1/3 cup roughly chopped fresh chives
    1/4 cup capers, drained
    Fresh whole chives and paprika, for garnish

    Picnics Ideal for picnic or gift baskets! 40 outdoor-friendly recipes from the Country Garden Cookbooks Series in six festive, seasonal menus.


    In heavy saucepan with a tight-fitting lid, place the potatoes. Add water to cover by 2 inches and salt to taste, cover and bring to a boil. Boil for approximately 15 minutes, or until tender when pierced. Drain and let cool.

    Meanwhile, in a large portable bowl, whisk together the oil, vinegar and garlic. Season with salt and pepper. Add the potatoes, salmon (if using), chopped chives and capers and toss gently. Garnish with whole chives and paprika. Cover securely and pack in a picnic basket.

    Recipe reprinted by permission of Harper Collins. All rights reserved.

      Nutrition Facts

    Serves 6
    Facts per Serving
    Calories: 226 Fat: 13g Carbohydrates: 21g
    Cholesterol: 7mg Sodium: 400mg Protein: 8g
    Fiber: 2g % Cal. from Fat: 52% % Cal. from Carbs: 37%

    HOT!We recommend:

    Picnics : Easy Recipes for the Best Alfresco Foods Picnics : Easy Recipes for the Best Alfresco Foods
    When the weather gets warmer, everyone wants to get outside-especially to dine alfresco. So spread a blanket on the grass, set out some simple, delicious food and refreshing drinks, and enjoy the sunshine! In Picnics, you'll find everything you need to put together a beautiful outdoor meal: easy recipes for spring and summer, tips on what to pack (and how to pack it), and even themed menus for truly special feasts. Fresh, tasty picnic ideas include: Easy, enticing starters like Smoked Salmon with Caper Sour Cream and Black Bread, Mini Crab Cakes with Wasabi Mayonnaise, and Coriander Peanut Sauce with Crudités Neat-to-eat wraps and sandwiches, including Chilled Meat Loaf Sandwiches with Spicy Ketchup, Grilled Chicken and Swiss with Pesto on Sourdough, and Vegetarian Pita Pockets with Hummus, Marinated Eggplant, and Baby Greens Refreshing salads such as Red Potato Salad with Bacon and Fresh Herbs, Minty Cucumber Salad, and Sesame-Glazed Shrimp Salad with Sugar Snap Peas Savory dips and spreads like Tangy Roasted Red Pepper Dip and Sweet-and-Hot Mango Chutney, plus the breads that go with them, including Parmesan Cheese Twists, Garlic-Rosemary Focaccia, and Cheddar Corn Bread with Green Chilies Portable classic desserts such as Chocolate-Dunked Coconut Macaroons, Strawberry-Almond Scones, and Oatmeal Raisin Cookies From an all-American Fourth of July picnic to the perfect beach party or poolside snack, Picnics simplifies all the details so you can relax and have fun!


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