Red, White, and Blue Potato Salad

Yield: 6-8 servings


2 ½-3 lbs potatoes, equally divided between red, white, and purple potatoes, cut into 1 ½-2” pieces

¼ cup Flying Olive Cilantro and Roasted Onion Extra Virgin Olive Oil or a Flying Olive EVOO of Choice

¼ cup Flying Olive Garlic Extra Virgin Olive Oil

6 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

½ tsp Dijon mustard

A few grinds of sea salt, to taste

A few grinds of fresh black pepper, to taste

¼ tsp garlic powder, optional, more as desired

1-2 Tbsp fresh parsley, chopped, divided, using half for the dressing, half for garnishing


Wash and cut the potatoes. (Note: the purple potatoes seem to cook faster than the white and red. If you have the time and the inclination, you might want to cook them in their own pot as they tend to get mushy if cooked with the others). Rinse in a colander. Place in a large pot of cold water. Bring to a boil and cook for about 10-15 minutes until they are soft but still firm.

In the meantime, In a small glass jar with a lid, or a small bowl for whisking, mix together the rest of the ingredients but use only half of the freshly chopped parsley. Taste. Add more salt and pepper as needed.

Drain the potatoes in a colander and let cool. Move to a large bowl. When cool, add ½ the dressing and gently fold it into the potatoes. The potatoes should be moist but not drowning. Place in the refrigerator for several hours to chill and let flavors blend.

When ready to serve, add more dressing, as needed. Add more salt and pepper to taste. (You can chill overnight as well. The potato salad tastes much better.) When ready to serve, sprinkle with the remaining chopped parsley. Serve! Happy 4th of July!

Submitted by Barb L.