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4th Of July Potato Salad Recipe

  • Author: Jessica Pinney

Ingredients

Ingredients: (serves 4)

6 Fingerling potatoes

6 Ruby Gold potatoes

6 Baby Purple potatoes

1 Red Pepper

1 Red onion

2 tablespoons snipped chives

2 tablespoons sliced green onions

2 tablespoons fresh parsley

1 teaspoon lemon zest

Salt and Pepper to taste

Morton’s Nature’s Seasoning, to taste

Dressing:

Juice of ½ a lemon

2 tablespoons olive oil

Instructions

Directions:

Preheat oven to 450 degrees.

Chop up the red pepper and red onion and place on a pan with the potatoes. Drizzle with olive oil.

Cook in oven for 15-20min or until potatoes are tender.

Allow potatoes to cool. Then cut into slices.

Put cooked potatoes, pepper, and onion into a bowl. Add chives, green onion, parsley, lemon zest, and seasonings. Mix together.

Drizzle on the lemon and olive oil dressing (again, add to taste) and toss all together.

Let chill for an hour or so that the potatoes really soak up the dressing and seasonings. Even leave in overnight if you have the time.

Serve.

***Again, all of these ingredients where added to taste. You may want to add a little more of this or use a little less of that.

***Also, I forgot to use the red onion when I made this, but it would add some good flavor. You don’t have to cook it with the potatoes if you don’t want to, you could definitely leave it raw.