Light + Fresh Potato Salad

July 12, 2016

This is the perfect summer potluck recipe.  It's light, fresh, and brimming with farmers market ingredients. Make it for your next party and post pics your on our Facebook page!  We'd love to seeing your culinary creations.

 

 

Light and Fresh Potato Salad
Servings: 4-6// Time: 40 minutes

  • 2 pounds new potatoes, a mixture of different colors is fun

  • 1/4 cup lemon juice or apple cider vinegar

  • 3 tablespoons extra-virgin olive oil

  • 1/2 teaspoon salt

  • Freshly ground pepper, to taste

  • 3/4 cup chopped roasted peppers (from Brittain Farms)

  • 5-6 scallions, thinly sliced

  • 1/4 cup kalamata olives, capers, or finely chopped pickles

  • ½ cup chopped parsley

Directions
Place potatoes in a large pot with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and rinse with cold water. Let them cool for about 10 minutes.

Chop the potatoes into bite-sized chunks.

In a bowl, whisk together the lemon juice (or apple cider vinegar), oil, salt and pepper. Pour the mixture over the potatoes and toss to coat.

Just before serving, add in the roasted red peppers, scallions and black olives (or capers or pickles), parsley and toss gently.


Have a Farmers Market recipe you'd like to share?  
Email it to  westashevilletailgate@gmail.com. 

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