Serve up red, white, and blue potato salad this 4th of July

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Red White and Blue Potato Salad
Executive Chef Brian Feirstein, Eddie V's

INGREDIENTS:

1 cup of chopped green onion, divided
1 cup of sour cream
½ cup of mayonnaise
1½ tablespoons of Dijon mustard
¼ cup of white wine vinegar
2 tablespoons of sugar
Salt to taste
Crackled black pepper to taste
1 lb. of baby red skinned potatoes
1 lb. of baby blue or purple potatoes
1 lb. of small white creamer potatoes
2 cups/1 10 oz. package of fresh or frozen thawed peas
7 oz. of crumbled blue cheese

PREPARATION:
1. Mix ½ cup of green onions with sour cream, mayonnaise, vinegar, Dijon mustard, sugar, salt and pepper

2. Chill and reserve dressing

3. Cook potatoes with their skin on in simmering salted water until just cooked, about 10-15 minutes depending on the size of the potatoes

4. Cool at room temperature and slice into ½ inch slices. Mix together with cheese, peas, and dressing

5. Chill, sprinkle remaining green onion on top and serve

Eddie V's Prime Seafood
DC Ranch Marketplace
20715 N. Pima Road
Scottsdale, Arizona 85255
480-538-8468