Lelas Fourth Of July Potato Salad Recipes

LELA'S FOURTH OF JULY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
• Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
• Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.

4TH OF JULY POTATO SALAD RECIPE

Steps:

• Directions:
• Preheat oven to 450 degrees.
• Chop up the red pepper and red onion and place on a pan with the potatoes. Drizzle with olive oil.
• Cook in oven for 15-20min or until potatoes are tender.
• Allow potatoes to cool. Then cut into slices.
• Put cooked potatoes, pepper, and onion into a bowl. Add chives, green onion, parsley, lemon zest, and seasonings. Mix together.
• Drizzle on the lemon and olive oil dressing (again, add to taste) and toss all together.
• Let chill for an hour or so that the potatoes really soak up the dressing and seasonings. Even leave in overnight if you have the time.
• Serve.
• ***Again, all of these ingredients where added to taste. You may want to add a little more of this or use a little less of that.
• ***Also, I forgot to use the red onion when I made this, but it would add some good flavor. You don't have to cook it with the potatoes if you don't want to, you could definitely leave it raw.