My favorite summer holiday is just around the corner! For all of you attending annual independence day parties, we have the perfect dish for you to bring! This potato salad recipe is a much healthier option, yet absolutely delicious. On top of all that, it’s patriotic… it doesn’t get much better than that. You can whip this up the night before and right before serving, add in the peppers, scallions, and mint for a fresh dish everyone will love!
imgres-1 Credit: Eating Well

Ingredients:

  • 2 pounds baby potatoes, a mix of white and blue (or purple)
  • 1/4 cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 3/4 cup chopped roasted red peppers, rinsed
  • 4 scallions, thinly sliced
  • 1/4 cup chopped fresh mint

Preparation:

  1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, about 15 minutes.
  2. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes.
  3. Whisk lemon juice, oil, salt and pepper in a large bowl. Cut the potatoes in half, add to bowl and toss to coat.
  4. Just before serving, add peppers, scallions and mint to the salad and toss gently.