This is a wonderful potato salad for any occasion, especially picnics! It is even better the next day. The authors of the cookbook explain the name came from the fact that the salad ...creates a confetti effect that anticipates a celebration.
Enjoy! --Rebecca
If I plan to serve the salad cold when I add the dressing I just keep adding until its a little soupy because alot of the dressing will be absorbed when its chilled. Use less if you are serving it hot.
You may want to reserve adding the sugar and salt to the first bowl until after the sauce has matured. This recipe will have a tangy sweet taste and is good to serve with chicken, pork or beef.
The favorite American combination of steak and potatoes is reinterpreted here as a hearty salad. I like to leave the peel on the red skinned potatoes for extra texture and color. If you have any dressing left over, save it and use it for other marinades or on a simple green salad.
