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Colorful side dishes for Fourth of July | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Thursday, July 2, 2009

Colorful side dishes for Fourth of July


By Karen Fernau
Arizona Republic

RED, WHITE AND BLUE POTATO SALAD

  • 1 pound small white potatoes, such as creamer, fingerling or Yukon Gold

  • 1 pound small red potatoes

  • 12 ounces purple Peruvian potatoes

  • 3 tablespoons walnut oil or olive oil, divided

  • 2 ounces chopped ham

  • One-third cup chopped walnuts

  • 8 garlic cloves, finely chopped

  • 3 tablespoons sherry or white balsamic vinegar

  • 1 cup finely chopped red or orange bell pepper

  • 4 scallions, chopped

  • One-fourth teaspoon salt

  • One-fourth teaspoon freshly ground black pepper

    Cut the potatoes into 1 and one-half inch pieces. Do not peel. Steam for 25 minutes or until potatoes are tender. Heat 1 tablespoon of the oil in a medium skillet. Add the ham, walnuts and garlic and cook, stirring, for 10 minutes. Add the vinegar and stir well. In a large bowl, toss ham mixture with potatoes, remaining 2 tablespoons of oil, bell pepper, scallions, salt and pepper. Serve warm or cold.

    Makes 8 servings.

    Source: "Potato Salad: 65 Recipes From Classic to Cool," by Debbie Moose (2009, Wiley, $16.95)

    RED, WHITE AND BLUE SUNDAE

  • 4 cups watermelon balls

  • 2 cups fresh blueberries

  • 4 dollops prepared whipped topping

  • Red, white and blue star sprinkles

    Gently mix together the watermelon and blueberries. Divide among 4 sundae bowls. Top each with a dollop of topping and sprinkle with red, white and blue sprinkles. Serve immediately. Makes 4 servings.

    Source: National Watermelon Board
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