An event that never registered much importance on my radar, the 4th of July is a welcome holiday nonetheless. Even if it means the smell of meaty cookouts wafting through the neighborhood all day and little more than an excuse to blow up some fireworks in the evening, it’s a welcome holiday in the long, occasionally monotonous stretch of summer months. Without the mandated gatherings of family and friends, spent largely lazing about outdoors, it’s questionable whether I would take the time to pause and enjoy the season at all. Honestly, for such a casual affair where the star of the show is usually the hotdog or hamburger (hopefully tofu dog and veggie burger!), it hardly seems worth fussing over creating a grand spread.
That’s not to say that I’ve completely written off the Fourth as day that good food forgot, but if you are going to put some effort into your edibles, it may as well be in one simple, small, and non-essential dish. If there’s one thing I’ve learned, it’s that some people can get very edgy when you threaten their Independence Day grilling ritual. This little thing I’ve whipped up here? Just consider it a bonus… Which may end up being a bigger hit than the star of the show itself.
Blue potatoes, skin left intact, are diced small and tossed in a dab of avocado or olive oil, finely minced garlic and fresh rosemary before hitting the oven. Roasted at 400 degrees, it only takes about 15 minutes for the little starchy morsels to reach a state of crisp on the outside and tender within. Cool before proceeding.
Pull out some nice glasses, or glass jars, or even clear plastic cups if you’re against doing dishes on this most laissez-faire of gatherings. Spoon a layer of chilled blue potatoes on the bottom, and press down lightly to keep the stripes even. Top your blue potatoes with an equal layer of tofu feta (made with white miso only, please)- Which, unlike actual feta, is not nearly so salty, fatty, or cloying, and thus edible in larger amounts in a single dish without throwing the balance out of whack.
Finally, chop two or three large, ripe tomatoes, remove the seeds, and toss with a handful of finely diced red onion, a touch of salt, and some very thin shreds of fresh basil. Drain if watery, and pile up high for the final stripe. Store in the fridge until you’re ready to serve.
Whatever you do, don’t call this a potato salad; Deliver it with the title of Patriotic Potato Verrine, and it’s sure to steal the spotlight.