We start with a marinated potato salad base we make the day before serving and then branch off from there. We gave the Fourth of July salad its own special page for reverence sake!
Check out this page for:
- Hold The Mayo Potato Salad
- Arugula and Blue Cheese Green Sauce Potato Salad
- Greek Potato Salad
- Crunchy Vegetable Potato Salad
Traditional 4th of July Potato Salad
It’s best to start this salad 24 hours before serving if possible. Boil 1 dozen eggs too so they have time to cool.
- Cut 3-4 lbs of red or Yukon potatoes into 1/2 inch cubes
- Use a steamer to cook the potatoes until they’re tender but still holding together. You don’t want mushy potatoes. I start with 10 minutes and continue to check them every 2 minutes until they’re done to my liking. You don’t want them to be crunchy either.
- Pour the marinade below into a large bowl
- Once the potatoes are steamed pour them over the marinade in the large bowl and stir
- Let it cool for about 15 minutes before placing in the fridge.
- Chill for at least 5 hours, preferably overnight.
- 6 Tb red wine vinegar
- 1 tsp sea salt
- 1.5 tsp black pepper
- 1/2 tsp dry mustard
- 2 cloves garlic-minced
- 1 cup olive oil
- 1 purple onion–minced
All of the potato salad recipes are written with a minimum of salt.
Adjust the seasoning after the salad has had a chance to meld for a few hours in the refrigerator.
This is a potato salad “base”. See the left hand column for other suggested variations on the theme. But for the traditional 4th salad, press on.
Once the base recipe has marinated add:
- 1 cup finely minced red onion
- 1 doz. hardboiled eggs-chopped
- 1.5 cups diced dill pickle
- 1/4 cup pickle juice
- 1 Tb dill weed
- 2 Tb yellow mustard
- 2 cups of mayo or 1 cup yogurt and 1 cup mayo
- Possible additions: 1/2 jalapeno-minced or 1 can of black olives –chopped or 1 cup minced celery.
Fold together and chill, allowing the flavors to meld for at least 2 hours.