Patriotic holidays are more fun when you can serve a few red, white & blue dishes. In this dish we use “blue” potatoes (also known as purple potatoes), red bell pepper, and sweet white onion. This is a patriotic rendition of my Midnight Potato Salad recipe.
Ume plum vinegar, adds fabulous flavor to this potato salad and has an alkalinizing effect on the body. This is a good thing, because illnesses begin when our bodies become too acidic from eating junky foods – which are more likely to tempt us during holiday parties.
Once you toss all these ingredients with some tamari and tahini, you have a stand-out side dish. God Bless America!
Red, White, & Blue Tahini Potato Salad
5 large purple potatoes, diced (leave skins on)
1/2 of a sweet onion, chopped small
1 red bell pepper, chopped small
2 tbsp. ume plum vinegar
2 tbsp. tamari* (*I use chickpea tamari)
2 tbsp. tahini
2 tbsp. arame sea vegetable
Steam potatoes only until you can pierce them with a fork. (They should still be firm).
As soon as they are done, rinse them in cold water.
Meanwhile, mix wet ingredients.
Toss everything together and refrigerate. Chill at least 2 hours before serving.