Decorate your Independence Day table with red, white and blue, including this yummy Blue Potato Salad.
Start with the decorations on your party table. You can make a simple but adorable bunting by tearing strips of vintage-looking red, white and blue fabrics and tying them to a piece of hemp rope. The matching bunting on the cake is made by gluing scraps of the fabric to cardstock, cutting it into flag shapes and then gluing them to a piece of string. Tie the string to two disposable skewers and you have mini bunting. The tablecloth is a drop cloth with a burlap look purchased at our local mega mart. The gathered fabric in front is simply 1 yard of fabric cut in two lengthwise and gathered with a piece of contrasting fabric from the bunting. On the tables, pinwheels, flags and bocce balls were displayed, which later became part of the entertainment.
The drinks table was decorated with a simple store-bought bunting, and it’s the drinks and glasses that really steal the show. The drinks were red and blue drink mixes with lots and lots of ice. If you invest in two glass beverage dispensers, you’ll find that you use them over and over again, and they’ll be worth the cost in no time. Another benefit is that you can control the sugar that goes into the drinks. The glasses were mason jars with decorated tops. To make the tops, simply use the leftover fabric from the bunting projects and trace one of the tops onto the fabric. Use decoupage glue to affix it to the lid and add another coat on top of the fabric. When dry, use a hole punch to make a hole for the straw. The great thing about mason jars is that you can buy replacement lids very inexpensively and reuse the jars with new fabric for any occasion.
Blue Potato Salad
Prep time: 10 minutes
Cook time: 10-15 minutes
2 lbs. small blue potatoes
1 cup light mayonnaise
¼ cup Dijon mustard
1 teaspoon salt
½ teaspoon pepper
2 Tablespoons apple cider vinegar
½ cup diced celery
½ cup diced red onion
1. Place the potatoes in a pot filled with room temperature, salted water. Bring to a boil and cook for 10-15 minutes or until just tender. Drain and cool.
2. In a medium bowl mix the mayonnaise, mustard, salt, pepper and vinegar.
3. When cool, cut the potatoes into 1-inch square chunks. Add potatoes, celery and onion to the mayonnaise mixture and stir. Chill and serve cold.
Written and styled by Bridgett Hurley
Photographed by Anne Weston