Red, white and blue potato salad

‘Colorful theme’

LOS ANGELES, July 23: This year, we decided to carry the color scheme to our potato salad, too. And thanks to red and purple potatoes, roasted red peppers, cubes of white goat cheese, and several cups of blueberries, the American flag is well represented. This salad also would be delicious with the addition of chicken. Alternatively, if tarragon isn’t your favorite herb, cilantro or basil would play nicely.

It’s why we make sure plenty of red, white and blue fruit tarts, flag-inspired cupcakes and brightly colored juices drinks always accompany our buffet of the usual hot dogs and burgers.

24 ounces small red potatoes, halved or quartered

24 ounce small purple potatoes, halved or quartered

Kosher salt and ground black pepper 3 tablespoons extra-virgin olive oil 2 tablespoons Dijon mustard 1/4 cup chopped fresh tarragon 8 ounces goat milk cheddar or gouda, diced 2 cups fresh blueberries 1 cup diced roasted red peppers 1. Place the potatoes in a large pot. Add enough water to cover the potatoes by 1 inch. Add a hefty pinch of salt, then bring to a boil. Reduce to a simmer, cover and cook until fork tender, but not falling apart, 12 to 15 minutes. Drain the potatoes, then spread them on a rimmed baking sheet.

drained and rinsed

6 tablespoons extra-virgin olive oil

Two 5-ounce cans light tuna packed in water, drained and flaked 3/4 cup finely chopped celery 1/2 cup finely chopped red onion, soaked in ice water for 20 minutes, then drained and patted dry

3/4 cup pitted and chopped herb-marinated olives 3 tablespoons lemon juice 1 tablespoon chopped fresh oregano 2 cups baby arugula Salt and ground black pepper

Heat the grill to medium. Lightly mist the bread on both sides with the olive oil cooking spray. Grill resumes or walk into the Embassy and ask for Ms. Girlie Caba, Administrative Officer. For further inquiry, please call 22528422-ext 2008. FBL registration: Filipino Basketball & Volleyball League (FBL) has kicked off registration for the inter-hotel mixed volleyball 9th conference for bonafide workers of hotels. Interested participants can contact Demos Arienda on 66082238 for further details.

Embassy of Brazil closure: On the Sprinkle with salt and black pepper, then sprinkle with 2 tablespoons of the vinegar. Set aside to cool completely.

2. In a large bowl, whisk together the remaining 2 tablespoons of vinegar, the olive oil, mustard and tarragon. When the potatoes have cooled, add them to the bowl, as well as the cheddar, blueberries and roasted red peppers.

3. Stir gently to coat with the dressing. Chill for 1 hour to let flavors develop.

Nutrition information per serving: 250 calories; 100 calories from fat (40 percent of total calories); 11 g fat (4.5 g saturated; 0 g trans fats); 25 mg cholesterol; 30 g carbohydrate; 4 g fiber; 5 g sugar; 9 g protein; 420 mg sodium. the bread on the grill until nicely toasted, about 2 minutes per side. Once the bread is grilled, rub one side of each slice with the cut side of the half clove of garlic. Set aside.

In a large bowl, use a potato masher or fork to mash 1/2 cup of the beans. Add the remaining whole beans, the olive oil, tuna, celery, red onion, olives, lemon juice, oregano, minced garlic and arugula. Mix gently, then season with salt and pepper. Divide the bean mixture between the slices of bread, mounding it on each. Serve with a fork and knife.

Nutrition information per serving: 390 calories; 170 calories from fat (44 per cent of total calories); 19 g fat (2 g saturated; 0 g trans fats); 30 mg cholesterol; 34 g carbohydrate; 7 g fibre; 4 g sugar; 23 g protein; 1,120 mg sodium. (AP) occasion of Eid Al-Fitr Holidays, the Embassy will be closed from July 27 to July 31 and will resume duties on August 3, 2014. Bangladesh embassy closure: Embassy of People’s Republic of Bangladesh in Kuwait will remain closed from July 27-30 (Sunday-Wednesday) on the occasion of Holy Eid-Ul-Fitr.

This is for information of all concerned.

New outsourcing centers: Opening

The of outsourcing centers for Indian passport and visa services on August 3, 2014.

The current service provider of the Embassy of India for outsourcing of passport and visa services M/s BLS International Services Ltd. will be close its operations from Aug 2, 2014 (Saturday). The new service provider M/s Cox and Kings Global Services in partnership with its local partner M/s Al QabasAssurex General Trading and Contracting Company W.L.L. will take over the operations from Sunday, Aug 3, 2014.

Following are the locations from which M/s Cox and Kings Global Services will operate from:

(i) Behbehani Tower, 17th Floor, Sharq, Kuwait for passport and visa services.

(ii) 2nd Floor, Jleeb Al Shuyoukh Block 1, Street 1, Xcite building, Kuwait for passport services.

(iii) Complex Kais Alghanim, 4th Floor, Mecca Street in front of Al Anood Complex, Fahaheel, Kuwait for passport and visa services. The new outsourcing centers shall be

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