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Patriotic Potato Salad

Patriotic Potato Salad

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What is everyone up to for the Fourth of July?  Are you entertaining?  Making a big feast?  We will be out of town, celebrating the wedding of a client, turned good friend.  We are really looking forward to being away for a couple days to unwind and have some fun.  We are looking forward to is the small town parade that we heard will take place on the 4th.  Should be a blast.  If we were staying in town, we’d most likely have friends over for a BBQ, with a menu rich in ribs and this patriotic potato salad.  This is the first year, in a long time, that we may have actually been able to see fireworks from our new home.  Usually, it is foggy in San Francisco, which does not make for romantic firework displays.


I would definitely serve this easy and healthy potato salad.  We have been enjoying it on and off for a couple weeks and love how flavorful it is.  Did I mention, it is healthy.  No dairy, at all, making it low-cholesterol.  Don’t worry, it doesn’t skimp on flavor.  And, it is really fun to use different colored baby potatoes, to make it “patriotic”.  Okay, okay, not blue potatoes;  but, pretty darn close.  The green beans add a nice crunch to make it a bit more interesting!

Like fried chicken with your potato salad?  Our recipe is being featured over at The Back Burner today.  Crispy, crunchy and full of spicy flavor.  Did I mention, it is ultra moist, too!  Perfect for a Fourth of July celebration.


Patriotic Potato Salad


2 pounds small baby potatoes, assorted colors

1/4 pound green beans

2 small baby red onions or 4 green onions, thinly sliced

1/4 cup olive oil

1 tablespoon balsamic vinegar

1 teaspoon dijon mustard

2 teaspoons fresh tarragon, minced

kosher salt, to taste

How To:

Fill a large saucepan full of water, bring to a boil.

Rinse the potatoes, scrubbing off any dirt.

Once the water is boiling, add the potatoes, reduce heat to a simmer and cook for 10 minutes.

While cooking the potatoes, remove the stem end of the green bean, and snap the bean in half if they are large.

When the 10 minutes is up, add the green beans to the same pot the potatoes are in.

Cook for 2 minutes. Immediately drain into a colander, and rinse with very cold water. I also had a layer of ice to help stop the cooking.

Let the potatoes and beans cool down about 30 minutes.

Cut the potatoes in half and put both the beans and potatoes into a mixing bowl.

In a small jar add the olive oil, vinegar, tarragon and dijon. Shake until creamy; about 2 minutes.

Drizzle over the potato/bean mixture and lightly toss.





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Wednesday 29th of May 2013

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