Multi-colored Potato Salad for the Fourth!

Happy Fourth of July!

We dug potatoes last week and I wanted to use up all our little “new” potatoes in a salad for today’s festivities.

Yukon Gold, Sangre, and French Fingerlings

I also had just pulled a few onions.

Red onions from the garden.

So I decided to throw something together.  Here is what I came up with.

Multi-colored Potato Salad

1 ½ lbs. new potatoes (I used Yukon, Sangre, and French Fingerlings.)
1 c. red onion, halved and thinly sliced
1 green bell pepper, diced
½ c. pickled peperoncini peppers, sliced thin
2 T. flat leaf parsley, chopped
¼ c. extra-virgin olive oil
2 T. red wine vinegar
1 T.  Dijon mustard
2 T.  mayonnaise
¾  t.  salt
1/2 teaspoon ground black pepper
1 T. honey
1 clove garlic minced

Scrub and wash potatoes but do not peel.  Boil for about 10 minutes or until done.  Drain and place in serving bowl.  (I used so many new potatoes that I did not have to chop them too much.  You may want to cube yours.)

Dice onion and add to potatoes.   Add peppers and parsley .

Add the remaining 8 ingredients to a blender and blend until emulsified.  Pour dressing over potatoes and onions.  Toss.  Refrigerate until ready to use.

I hope you have a wonderful day celebrating with family and friends.  I am thrilled to celebrate because the nephews are only minutes away.   Besides potato salad, we are going to try our hand at making a GIANT hamburger on the grill.  (This was a family tradition from my husband’s youth.)  We have never tried it before.  If it is successful, I will post.  If not, this is the last you will hear about it.  🙂

Don’t eat too much!

This is Giant Italian Parsley from the garden.

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