With the fourth of July just hours away, people tend to go all out on showing their patriotic side! From decorations to hats to party favors, you can make almost anything be red, white and blue themed. But what about your potato salad? I have a really yummy recipe for red, white and blue potato salad. There's no mayonnaise in it so it's lighter than most potato salads, and it looks really nice, too.
2 pounds of small potatoes: red white and blue, rinsed clean, skin on, quartered
1 teaspoon salt
1 red bell pepper, diced
1/4 cup Feta cheese
1 small Vidalia (sweet) onion, diced
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh dill or oregano
1 hard boiled egg, mashed with fork
Squeeze of fresh lemon juice
To taste, salt and pepper
Scrub potatoes clean, cut into quarters or bite-sized pieces. Add potatoes to large pot of boiling water, add 1 teaspoon salt. Boil for about 13 minutes until potatoes are slightly firm to bite, but not mushy. Drain in colander and let cool. In large mixing bowl, combine onions, bell pepper, feta, egg, dill, a few pinches of salt, cracked black pepper and potatoes.
In a small bowl whisk together vinegar, mustard. While whisking vinegar mixture, slowly add olive oil until emulsified; forming a vinaigrette. Pour vinaigrette over potato salad and add squeeze of fresh lemon juice, gently mix. Cover bowl and place potato salad into refrigerator for about one hour. Taste salad and adjust flavor for salt and pepper.
I love this potato salad because it's healthy, delicious, and totally patriotic. Everyone will love it!
Thanks for reading!