This recipe is from _Blue Potatoes, Orange Tomatoes_ by Rosalind Creasy,
a kid's gardening book put out by the Sierra Club.
Red, White and Blue Potato Salad
2 large or 4 med. blue potatoes, scrubbed
2 large or 4 med. white potatoes, scrubbed
1/2 red bell pepper, washed
1/2 c Italian Dressing(I'll omit their recipe-5 T f*t)
Fill a large pan with water. Add all the potatoes and bring to a boil;
boil until they are almost soft when poked with a fork. Drain them and
let cool slightly.
Cut the potatoes into 1/4 inch thick slices and put them into a med.
bowl. Cut the red bell pepper into small pieces and add to the
potaotes. Pour salad dressing over the vegetables and gently toss with
a wooden spoon. Refridgerate until cold (at least an hour). Serves 4.
I have not used this specific recipe, but when I boiled blue potatoes
for salad, I did notice that they lost color somewhat. For flavor I
prefer Yukon Gold or Yellow Finn potaoes; they're *very* sweet.