Serves 5-6
Any real American picnic has to have some form of potato salad. Especially in the South, it’s just a rule.
So, when we were putting together our Independence Day feast, we knew Potato Salad was a must! This version is similar to a German Potato Salad, with a delicious acidity that goes perfectly with all those Summer Picnic Favorites.
Check out our recipe with a fun patriotic twist. Perfectly pairs with a July 4th Flag Cake and Patriotic Popsicles for a festive feast!
Ingredients
½ pound red potatoes, skin-on, diced
½ pound blue potatoes, skin-on, diced
½ pound white potatoes, skin-on, diced
3 scallions, sliced
2 sprigs thyme, stems removed
Dressing
2 Tbsp olive oil
3 Tbsp apple cider vinegar
2 Tbsp whole grain mustard
1 tsp pure maple syrup
1/16 tsp smoked salt
sea salt, to taste
freshly ground pepper, to taste
Prep
Bring a large pot of water to a boil and season thoroughly with salt.
Place diced red, blue, and white potatoes into the boiling pot of water.
Boil until tender, then strain.
Dressing
In a small bowl, whisk together olive oil, apple cider vinegar, whole grain mustard, pure maple syrup, and smoked salt.
Add sea salt and freshly ground pepper to taste.
Method
Place the cooked potatoes into a large bowl.
Pour the dressing over the potatoes.
Carefully mix to combine without breaking apart the potatoes.
Add in the sliced scallions and thyme, mix carefully just to combine.
Notes + Serving Tips
Serve hot or warm.
To store, keep in an airtight container in the refrigerator up to 4 days.
To reheat, place in a large pot on a medium-heat stove.