Best 3 Fourth Of July Potato Salad Recipes

LELA'S FOURTH OF JULY POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. (You may need two pots.) Reduce heat to medium-low and simmer until fork-tender, about 1 to 1 1/2 hours. Start checking for doneness after 1 hour. Drain and rinse the potatoes with cold running water.
• Place black olives, green olives, pickle chips, onion, and hard-cooked eggs into a large heavy-duty disposable foil pan. When the potatoes are cool, chop them into small pieces and gently mix them with the olive-egg mixture.
• Combine mayonnaise and yellow mustard together. Add the dressing to the salad ingredients and mix well. Chill for at least 2 hours before serving.

4TH OF JULY POTATO SALAD RECIPE

Steps:

• Directions:
• Preheat oven to 450 degrees.
• Chop up the red pepper and red onion and place on a pan with the potatoes. Drizzle with olive oil.
• Cook in oven for 15-20min or until potatoes are tender.
• Allow potatoes to cool. Then cut into slices.
• Put cooked potatoes, pepper, and onion into a bowl. Add chives, green onion, parsley, lemon zest, and seasonings. Mix together.
• Drizzle on the lemon and olive oil dressing (again, add to taste) and toss all together.
• Let chill for an hour or so that the potatoes really soak up the dressing and seasonings. Even leave in overnight if you have the time.
• Serve.
• ***Again, all of these ingredients where added to taste. You may want to add a little more of this or use a little less of that.
• ***Also, I forgot to use the red onion when I made this, but it would add some good flavor. You don't have to cook it with the potatoes if you don't want to, you could definitely leave it raw.

HOT GERMAN POTATO SALAD

Steps:

• Drop the unpeeled potatoes into a large pot. Pour in enough cold water to cover them completely. Add a couple of tablespoons of salt to the water and bring it to a boil.
• Boil them briskly until they show only the slightest resistance when pierced with the point of a sharp knife. It will take about 15 to 25 minutes, depending on the size of your potatoes. Be careful not to let them overcook, or they will fall apart when sliced.
• Drain the potatoes in a colander, then peel them (if desired) and cut them into ¼ inch slices. Set the potatoes aside in a bowl tightly covered with foil.
• In a heavy 8-to 10-inch skillet, cook the diced bacon over moderate heat until brown and crisp. Remove the bacon bits with a slotted spoon and spread them out on paper towels to drain.
• Add the onions to the fat remaining in the skillet. Cook, stirring frequently, for 5 minutes or until they are soft and transparent but not brown.
• Sprinkle flour, sugar, salt and pepper over onions and cook over low heat, constantly stirring, till the mixture is bubbly.
• Add the vinegar and water (or broth). Stir constantly until it boils. Boil for 1 minute and remove from heat. Pour the hot sauce over the potatoes. Stir the potato slices gently with a large spoon or spatula to coat them evenly with the onions and vinegar mixture.
• Gently stir the reserved bacon pieces into the salad. Taste for seasoning.
• Serve at once or cover and set the salad aside at room temperature until you are ready to serve it. Just before serving, stir the salad gently and sprinkle the top with parsley.
• This is a wonderful side dish when serving Sauerbraten and red cabbage. Enjoy!