Tri-Colored Potato Salad
2016-06-12 13:18:42
Fourth of July is one of my favorite holidays. I really enjoy serving some new and creative festive dishes. This year I was inspired to make this colorful potato salad with purple, red and yellow petite potatoes. The potatoes were so colorful and beautiful I wanted to keep the recipe simple and yet bursting with flavor. Here is my take on a Tri-colored Potato Salad for the upcoming Fourth of July celebration. Have a Happy and Safe Holiday Weekend.
Bon Appetit, Cecelia
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Ingredients
- Tri-Colored Potato Salad
Ingredients
- 15 petite Tri-colored potatoes; scrubbed, boiled, cooled and quartered
- 2 tablespoons fresh cut Parsley
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dried Italian Seasoning
- 1 tablespoon whole grain mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon sea salt
- Fresh cracked pepper to taste
Instructions
- Dressing: In small mixing bowl add all ingredients. Mix well until fully blended.
- Potato Salad: In large salad bowl, mix boil and cut potatoes, parsley and dressing. Mix until combined. Refrigerate before serving, 2-24 hours. Garnish with fresh parsley and serve.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Great for any barbecue or the picnic. Tri-colored Potato Salad, delicous and festive.
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