4th Of July Potato Salad Recipes

LELA'S FOURTH OF JULY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
• Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
• Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.

4TH OF JULY POTATO SALAD RECIPE

Steps:

• 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.

FOURTH OF JULY POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil, add the potatoes and let cook until tender.
• While the potatoes cook, in a large bowl, whisk together the vinegar, sugar, mustard, salt and pepper. Drain the potatoes, stir them into the vinegar mixture and let them marinate for 30 minutes to absorb the flavors.
• In a small bowl, whisk the mayonnaise, sour cream and heavy cream. Fold this creamy mixture into the potato mixture along with the onions and hard-cooked eggs. Cover and chill before serving if you wish.
• This salad keeps for up to 3 days in the refrigerator.