Red, White, and Blue

You're feeling patriotic now, aren'tcha? Well, don't get too comfortable, because this actually hails from another country who celebrates with our noble colors: France. The other week I picked up this perfect bag of potatoes from Sam's—they are baby red, yukon gold, and blue potatoes. In case you've never used them, fair warning—blue potatoes are "Dyed in the wool, true blue, through and through." Sometimes I like to quote Joseph F. Smith just for funsies.

It's just boiled potatoes with a dressing, but it's good. And it's more fun with multicolored potatoes. That is all.

Provençal Potato Salad

2 lbs small/baby/fingerling potatoes

Dressing:

2 Tbsp white wine vinegar
1/2 tsp salt
ground black pepper
1 tsp herbes de provence
2 anchovie filets, diced to smithereens, or ground to a paste
1 clove garlic, fine diced
2 tsp dijon mustard
2 Tbsp olive oil

Put the potatoes in a large pot and cover with cold water. Add 2 tsp salt, and bring to a boil. Reduce heat to simmer, and cook until potatoes can be pierced with a fork. Don't overcook them, or they'll go mushy on you, and mushy potato salad is weird.

While they're cooking, make the dressing by combining vinegar, salt, pepper, hermes de provence, anchovies (yes, ANCHOVIES—don't be a baby about it), garlic, and mustard. Whisk together, then, while you continue whisking, slowly drizzle in the olive oil to make an emulsified dressing.

When the potatoes are done, drain them, let them cool a minute, so you don't burn yourself, then cut them into halves or quarters. If you use big potatoes, just cut them up more. Drizzle dressing on, and carefully toss to combine. It's great day 2 as well.