Red, White & Blue Potato Salad

Wednesday, July 1, 2015

Red, White and Blue Potato Salad

These quick and easy roasted potatoes are the perfect side dish for a summer party or barbeque
Course: Side Dish
Categories: Vegetable
Source: adapted from
Preparation time: 10 mins
Cooking time: 25 mins


2 lb Assorted baby red skin, white and blue potatoes
1 small red onion, sliced
1/4 c roasted red peppers, sliced
2 TB scallions or chives, snipped
2 TB Italian parsley, finely chopped
grated peel of 1 lemon, or more if you like


Juice of 1 lemon
Plus balsamic vinegar to make 1/4 cup
1/4 cup Extra Virgin Olive Oil
Salt & pepper to taste


Cut potatoes in half, drizzle with extra virgin olive oil and roast them in a 450F oven for approximately 25 minutes or until tender.

Remove from oven and let cool.
Toss potatoes in a bowl with sliced red onion or shallots, snipped chives or scallions, fresh parsley, salt and pepper to taste, and lots of grated lemon peel.

Whisk up fresh squeezed lemon, balsamic and olive oil for your dressing and pour it all over and toss. Add salt and pepper to taste.