Patriotic Potato Salad
Patriotic Potato Salad is a quick and easy side for your 4th of July menu and backyard BBQ! Made lighter and healthier, dressed with fresh herbs, olive oil and vinegar.
Servings: 10
Ingredients
- 1 lb. blue potatoes chopped
- 1 lb. white potatoes chopped
- 1/2 lb. red potatoes chopped
- 1 1/2 cups halved cherry or grape tomatoes
- 2 cloves garlic
- 4 tablespoons white wine vinegar
- 4 tablespoons chopped fresh herbs of choice~ parsley basil, dill, thyme or combination
- 2 tablespoons chopped scallions or more to taste
- 1/4 cup olive oil
- Salt & Pepper
Instructions
- Add potatoes to pot and cover with cold water. Add 2 tablespoons white wine vinegar, 2 cloves of garlic and salt (1 tablespoon of salt per quart of water). The acid from the vinegar adds flavor and helps the blue/purple potatoes retain their color while cooking.
- Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Drain and discard garlic. While potatoes are still hot, add the dressing and season with additional salt and pepper to taste. Stir in tomatoes and scallions.
- To make dressing: To a jar, add 2 tablespoons white wine vinegar, 1/4 cup olive oil, salt, pepper and herbs, shaking to combine. Pour over potatoes while hot for maximum flavor.
Notes
Adjust quantities to your taste. I used two 24 oz. bag of mini potatoes, halved. For maximum flavor, add dressing and herbs to potatoes while hot and season the cooking water with salt and vinegar (1 tablespoon of each per quart of cold water).