I love new potatoes. In fact, if I can make a confession, we ate them for dinner last night and they are on the menu again tonight. You see, it’s the season. One can find little potatoes at other times of the year but what separates a new potato from a simply small potato is the thin skin that can be eaten. In some varieties, like the Jersey Royal, it’s so thin that it can be rubbed off with bare hands. In any case, with new potatoes, no peeling is necessary.
Here's another confession. I wanted to name these Pimp My Potato Salad but my younger daughter wouldn't let me.
This week my Sunday Supper group is sharing easy recipes for the Fourth of July. While my grandmother’s more labor-intensive mayo-based potato salad is far and away my favorite, this pumped up potato salad is a close second. It’s easy to make and travels well – no big worries about refrigeration - which makes it the perfect for bringing to an Independence Day picnic or barbecue.
1 1/2 - 2 teaspoons salt
1 lb or 450g new potatoes
3 tablespoons white balsamic vinegar
6 tablespoons extra virgin olive oil
1 small onion
1 garlic clove
14 oz or 400g grape tomatoes, assorted colors
1 red pepper
1/2 cup or 70g pitted, sliced black olives
3 1/2 oz or 100g feta cheese
handful basil leaves
Put the potatoes to cook in a pot of boiling water with about 1 1/2 teaspoon salt added in, until fork tender.
Meanwhile thinly slice your onion and crush/mince your garlic. Add them to a large bowl with the white balsamic vinegar. Sprinkle on some salt and give the content a good stir. Set aside to marinate.
Skewer your red pepper with a fork and hold it over the flame of your gas stove, turning slowing until the pepper is charred on all side.
When the potatoes are cooked, drain them well and set aside to cool for about five minutes.
Mix the olive oil in with the other dressing ingredients.
Remove the red pepper from the bag and use your clean hands to rub off the charred skin. Cut off and discard the interior membranes and seeds. Slice the red pepper into strips.
When the potatoes are still warm but not hot, add them to the bowl and toss to make sure that they are covered with the onion garlic dressing. If there are a few that are bigger than bite-sized, you can cut these in half.
Add the pepper strips, tomatoes and olives to the salad bowl. Toss well.
Crumble in the feta and sprinkle on some more salt, to taste and a few good grinds of fresh black pepper.
Tear the basil leaves with your hands and toss them with the rest of the salad.
Many thanks to Cindy from Cindy's Recipes and Writings who is hosting this week and Shelby from Grumpy's Honeybunch, our event manager. Your hard work is greatly appreciated, ladies!
Are you looking for some easy recipes to bring to a Fourth of July celebration? Sunday Supper has got you covered! Check out all great recipes below – so many that are red, white and blue as well!
- Breakfast Cake Stars with Strawberry Syrup by Sew You Think You Can Cook
- Red, White, and Blue Berrylicious Smoothie Bowl by The Hungry Goddess
- Bang Bang Pork Chops by Wholistic Woman
- Blueberry and Watermelon Arugula Salad by A Mind Full Mom
- Blueberry Barbecue Sauce for Red, White and Blue Chicken Skewers by Caroline’s Cooking
- Firecracker Hot Dogs by Sunday Supper Movement
- Founder’s Mac and Cheese by Cooking Chat
- Pumped Up Potato Salad by Food Lust People Love
- Red Hot Chicken and Blue Cheese Bites by A Kitchen Hoor’s Adventures
- Red White & Blue Caprese Salad by Go Epicurista
- Red White and Blue Fruit Salad by A Day in the Life on the Farm
- Red, White, and Blue Salad by Simple and Savory
- Watermelon Salad with Feta & Blueberries by Monica’s Table
- Yankee Doodle Noodle Salad by Cindy’s Recipes and Writings
- All-American Patriotic Dessert Tarts by Family Around The Table
- Berry Cheesecake Flag Dessert by That Skinny Chick Can Bake
- Cherry Vanilla Poke Cake by Cookin’ Mimi
- Easy (No Bake!) Two Bite Berry Pies by Cooking With Carlee
- Firecracker Muddy Buddies by The Bitter Side of Sweet
- Flag Fruit Pizza by Dash of Evans
- Homemade Snow Cones by Palatable Pastime
- Patriotic M&M Cookie Bars by Alida’s Kitchen
- Patriotic Smoothie Pops by Crazed Mom
- Red, White, and Blue Berry Pound Cake Bites by Cupcakes & Kale Chips
- Red, White and Blue Fruit Kabob Flag by La Bella Vita Cucina
- Red, White, and Blue Fruit Tart by Life Tastes Good
- Red, White and Blue Granita by Dessert Geek
- Red, White, and Blue M&M Cookies by Grumpy’s Honeybunch
- Red White and Blue Parfaits by Desserts Required
- Red, White and Blue Popsicles by Our Good Life
- Red, White, and Blue Rice Krispie Treats by Hezzi-D’s Books and Cooks
- Red, White and Blue Shooting Stars by The Freshman Cook
- Red White and Blue Strawberries with Chantilly Cream by Pine Needles In My Salad
- Rice Krispies Treat Birthday Cake by Pies and Plots
- Rosemary Cookies with Tomato Jam by The Finer Cookie
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Get all the latest from Sunday Supper by signing up here for our weekly newsletter.
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