At first, this was going to be just blue potatoes and yellow beets, but then I realized that serving a dish in the colors of the Ark*-nemesis (oh, how I crack myself up sometimes) tonight of all nights (Eurovision song contest!** In Helsinki!), never mind tomorrow (Hockey World Championship final! Although it looks like we're playing Canada and not Sweden) would not be politic, so I wound up adding hard-boiled eggs, red bell pepper and scallions, so you can make up the flag of whomever you wind up supporting.
Except Ireland. I knew I'd forgotten something! Well, you could add carrots.
I wish I'd taken a picture before mixing in the dressing - it was like an explosion of bright, happy colors, whereas afterwards... well, you can see. I've decided that the gooey look is a representation of the general musical quality of tonight's entries. (It's a good dressing though. Don't skip it.)
Happy watching, everyone! I know I'm going to be hiding behind a pillow from embarrassment at least 25% of the time (and howling with laughter for another quarter), but that's kind of the point, right?
*note to non-Europeans: this is a Eurovision reference.
**although actually, Ark is one of my favorite entries. Not the favorite though.
Blue Potato, Yellow Beet (& Normal-Colored Vegetable) Salad
3 medium Blue Kongo potatoes
2 medium yellow beets, roasted
small bunch of scallions
2 bell peppers, grilled, peeled, and cut into slices
2 tbsp capers, rinsed
3 eggs, hard-boiled
1 tbsp Dijon mustard
100 ml crème fraîche
100 ml mayonnaise
juice of half a lemon
Boil the potatoes in salted water until tender. Drain & cool. Cut potatoes and beets into chunks and chop the scallions.
Separate the egg yolks from the whites. Chop the whites and set aside. Mash the yolks with a fork, mix with the mustard, then blend with crème fraîche and mayo. Mix in the lemon juice and finally the capers.
Inm a big bowl, mix together potatoes, beets, peppers, scallions and egg whites. Fold in the dressing. The taste improves if you let it stand (in the fridge) for a few hours before serving.