Best Patriotic Potato Salad Recipes

PATRIOTIC POTATO SALAD

Steps:

• Put 1 pound each chopped blue potatoes and white potatoes and 1/2 pound chopped red potatoes in a large pot. Cover with cold water; add 2 tablespoons white wine vinegargarlic and a pinch of salt. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Drain and cool slightly (discard the garlic). Toss with 1 1/2 cups halved cherry tomatoes, 1/3 cup torn basil and 2 tablespoons each chopped scallions and parsley. Dress with 1/4 cup olive oil, 2 more tablespoons vinegar, and salt and pepper.

PATRIOTIC POTATO SALAD

Steps:

• Boil potatoes until tender; drain, and cool.
• Combine eggs, potatoes, carrot, and green onions in a large bowl.
• Add dill, parsley, caraway, salt, and pepper; gently toss to combine.
• Mix sour cream and mayonnaise and gently fold into the potato mixture.
• Refrigerate salad at least four hours before serving to allow flavors to blend.

PATRIOTIC POTATO SALAD

Steps:

• 1. Boil potatoes until tender, drain, cool and cut in half 2. Combine the eggs, potatoes, carrots, and scallions in large bowl. Add the dill, parsley, caraway, salt and pepper and gently toss to combine. 3. Mix the sour cream and mayo and gently fold into potato mixture. 4. Refrigerate the salad several hours before to blend flavors, serve.

PATRIOTIC POTATO SALAD

Steps:

• 1. Wash and quarter potatoes. Cook potatoes in boiling water to cover 10 minutes or until tender. Drain.
• 2. Place potatoes in a large bowl. Add green peppers and the next 6 ingredients; toss gently.
• 3. Combine olive oil and remaining ingredients in a bowl; Whisk to combine. Pout the mixture over the vegetables. Toss gently. Cover and chill before serving.

PATRIOTIC POTATO SALAD

Steps:

• 1. Combine potatoes, celery, onions, pimentos and peas.
• 2. Blend remaining ingredients together until smooth. Pour over potato mixture; stir gently to cover evenly. Cover and chill.

PATRIOTIC POTATO SALAD

Steps:

• 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.