If you’re like millions of Americans celebrating the birth of our great nation with an outdoor cookout or picnic, a patriotic potato salad side dish will complement any main course. Our mayo-free version is not only healthier and vegan-friendly, but a safer bet when sitting out in the sun.
Red, White and Blue Patriotic Potato Salad Recipe
Total time: 30 minutes plus chilling time
Per 1/2-cup serving:
- 149 cal
- 8.5 g fat (1 g sat)
- 18 g carbs
- 1758 mg sodium
- 1.5 g fiber
- 2.5 g sugar
- 2 g protein
1 1/2 pounds tricolor baby potatoes
3 cloves garlic, smashed
2 tablespoons kosher salt
1 sprig fresh thyme
1 bay leaf
4 black peppercorns
1/3 cup extra virgin olive oil
3 tablespoons white wine vinegar
1 1/2 teaspoons stone-ground mustard
1 tablespoon agave nectar
1/2 cup minced fresh parsley leaves
1/4 cup minced scallions
Freshly ground black pepper
- Wash and scrub potatoes then cut them into 1-inch pieces. Put them in a large pot along with garlic, salt, thyme, bay leaf, peppercorns and enough water to cover them by 1 inch. Bring to a boil then reduce heat to a low simmer. Cook until tender but still firm, about 15 minutes.
- Meanwhile, make the dressing. Combine oil, vinegar, mustard and agave in a small jar, seal and shake vigorously until the dressing is emulsified and creamy.
- Drain the potatoes, rinse in cold water and drain thoroughly. Toss the potatoes with dressing, parsley and scallions until evenly coated. Add ground black pepper to taste. Cover and refrigerate for at least an hour to chill.