Patriotic Potato Salad Trifle

 patriotic potato salad
Patriotic Red, White & Blue Potato Salad Trifle

I woke before dawn to the sounds of police helicopters. Remembering it was 9/11, I jumped out of bed and ran to my deck overlooking the Port of Los Angeles and Los Angeles Harbor. All was calm. Thank God. The day before, my friend Rachel, an LAPD officer, told me about the heightened security all over LA, especially where I live, near the Port. Like many other officers, she was on-call should any problems arise. The helicopters continued to fly over the port all day and into the night, ever vigilant.

As we honor the memory, admire the bravery, and mourn the loss of so many fellow citizens from a decade ago, I wish to express my gratitude to Rachel, to all the men and women in uniform, the heroes of today who continue to inspire us with their courage and work diligently to keep evil at bay.

Port of LA on 9.12.2001
Los Angeles Harbor on September 12, 2001

Immediately after the terror attacks of 9/11 the Port of Los Angeles was closed. I took this photo on 9/12, there were ships outside the breakwater as far as the eye could see.

After spending the last two days watching the poignant memorial dedications in Shanksville, New York City, and Washington DC and after shedding a fair share of tears for the tragic loss of so many and the heartbreak of their families and friends, our little dinner party on 9/11 had to be patriotic. I served a comforting chicken soup with chard and artichoke, all-American grilled rib-eye steak with patriotic potato salad, and warm apple pie with ice cream. Thank you to my brother Bill, Air Force Veteran of 20 years, and dear friends Sally & Al for sharing the memorable evening.

Patriotic Red, White & Blue Potato Salad Trifle Recipe

red, white & blue potatoes

Cook red, white & blue creamer potatoes separately until tender. Drain and let cool.

diced red onion

Patriotic Potato Salad Dressing

  • 1/2 c. fine dice red onion
  • 2 celery ribs, thinly sliced
  • 1 T. fresh dill
  • 1/2 c. sweet pickle relish, drained
  • juice from 1 lemon
  • 4 oz. pickled cocktail onions, thinly sliced
  • salt & pepper
  • 1 1/2 c. mayonnaise or Vegenaise

potato salad dressing
The dressing recipe was adapted from Food & Wine, we loved the pickled onion addition.

red, white & blue potatoes
When potatoes are cool, cut into large dice.

I didn’t want to mask the beautiful red, white & blue color of the potatoes with dressing until my guests could see those patriotic hues. That’s how the idea of potato salad trifle was born.

potato trifle

Layer potatoes in trifle bowl. Ladle dressing into the middle, taking care not to let it drip down the sides of the bowl.

patriotic potato salad

Refrigerate until ready to serve. Toss the salad table-side so guests can admire the layers of red, white & blue potatoes.

dining room flag

We Will Never Forget

17 thoughts on “Patriotic Potato Salad Trifle”

  1. This salad looks uber-tasty! I’ve really got to explore my potato options more because these colors you have are great! Thank you for sharing this lovely and touching post. I’m glad that yesterday went by without any catastrophes or shenanigans. Lord knows we don’t need any and already have plenty.

  2. Red, white and blue . . . . love potatoes and will make this recipe very soon. Reminds me rightfully of the “bravery, self-sacrifice and the love that lays down its life for a friend, even a friend whose name it never knew.” GWB

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