The 4th of July is almost here, which means… it’s time to start party-planning! Nothing says classic American summer party food than good ol’ potato salad!
Everyone has their opinion on what makes THE BEST potato salad. Some like it rich and creamy. Others like that tart and sweet vinegar-sugar flavor. My Grandma Mimi’s potato salad is my top standard, but I love to mix it up with creative add-ins and unique flavors.
Going for a truly festive party, then try my festive Red, White & Blue Herbed Potato Salad! It uses a variety of red, white and blue potatoes along with fresh herbs and the usual potato salad mix-ins.
Visiting other cultures can be a great way to get inspiration and jazz up the regular recipe, too. My Greek Potato Salad incorporates red potatoes with oregano, calamata olives, bell peppers and cucumbers with a d’lish Feta Vinaigrette. Opa!
How about a Pesto Smashed Potato Salad? Yukon gold potatoes are lightly mashed up with fresh parsley, sweet white onions and basil pesto for an easy, creative twist on this summer staple.
Looking for a great libation for a crowd, then check out my cocktail show Kathy Casey’s Liquid Kitchen. Full of imbibing recipes, try out my Metaxa Sangria or my Spiked Iced Tea Punch to celebrate the 4th!
So Happy early 4th of July to everyone and make sure to enjoy the celebration with a tasty bowl of potato salad! -Kathy
Red White & Blue Herbed Potato Salad
Potatoes are unpeeled in this recipe—thus giving a colorful and nutritional bonus. Be sure to toss with the vinaigrette while still very warm so they absorb lots of the vinaigrette flavor.
Makes about 6 servings
2 pounds small potatoes, a mixture of red, white or gold, and blue, cut in 1-inch pieces (about 6 cups)
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup tiny-diced red onion
Steam potatoes until very tender, about 12 – 14 minutes.
Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, herbs, salt and pepper.
When potatoes are still warm, toss them with the dressing along with the red onions, and set aside until cool. Salad is best served at room temperature.
Recipe by Kathy Casey Food Studios®.
Greek Potato Salad with Feta Vinaigrette
Makes 8 cups
2 pounds red potatoes, cut in 1-inch pieces (about 6 cups)
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup halved pitted calamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red pepper
1 small green pepper, diced
1/2 cup tiny-diced red onion
4 ounces feta cheese, crumbled (about 1 cup crumbled cheese)
1/4 cup chopped fresh Italian parsley
Steam potatoes until very tender, about 12 – 14 minutes.
Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.
When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.
Recipe by Kathy Casey Food Studios®.
Pesto Smashed Potato Salad
This salad is great served warm or at room temperature. You can make salad the day or morning before serving and then refrigerate. If making ahead, remove from refrigerator 1 hour before serving to bring to room temperature.
Makes 12 or more servings
2 tablespoons minced fresh garlic
1 tablespoon Dijon mustard
1/2 cup minced sweet white onion
1/2 cup olive oil
1/2 cup basil pesto, homemade or purchased
1/4 cup cider vinegar
1 tablespoon kosher salt
1 1/2 teaspoons coarse-ground black pepper
2 1/2 pounds small Yukon Gold potatoes or other fun, local small potatoes found at farmers markets, such as marble potatoes, fingerlings or baby pinks
1/2 cup tiny-diced red bell pepper
1/4 cup chopped Italian parsley
2 tablespoons chopped fresh basil
In a large bowl, whisk together the garlic, mustard, onion, oil, pesto, vinegar, salt and pepper to make the dressing; set aside while continuing with recipe.
Wash potatoes, then steam, whole, till very tender—be sure they are cooked all the way through. Potatoes should take about 17 minutes for small Yukons but time will depend upon size.
When potatoes are cooked, immediately drain, and add potatoes to the bowl of dressing. With a large spoon, lightly mash potatoes—not like mashed potatoes but more to break them up into chunks; the goal is to lightly smash/break open the potatoes. Then add bell pepper, parsley and basil. Fold potatoes into dressing with a large rubber spatula to coat all pieces.
Recipe by Kathy Casey Food Studios®.
