Monday, August 4, 2014

Summer Time Means Fresh Garden Produce! Red Potato Salad Recipe

I love every season!  I love summer time because of the swimming, boating, picnics and fresh produce!  I think one of the best ways to enjoy summer is with family, friends and a picnic!  We always enjoyed going to Lake Michigan at Holland State Park (a favorite relaxing spot) and we always brought yummy homemade salads and fresh vegetables from our garden.

Growing up I always loved potato salad but the problem with the recipe is I am used to eating it with full-fat mayonnaise and that seems to be all I can taste.  So I decided to make up a fun, easy and tasty potato salad with no weird substitutes or fancy cashew mayonnaise just simple ingredients and something everyone will love!

I like to try my recipes out on family so I took it to my husband's parents house for supper one Friday night.  It was a hit!  The fresh herbs and vegetables from the garden made it taste the best.  I used some olive oil, which I will not do again because I can taste it too much and I want to taste the blending of flavors with the vegetables and herbs, and I used some vinegar which helped bring out the flavors.  

I used red potatoes, red onion, celery, fresh parsley, fresh oregano, garlic salt and balsamic vinegar .  I like the combination of the crunchy vegetables, the cooked red potatoes and the enhanced flavor of the fresh chopped herbs!  It was delightful!

I hope by the picture you can see the texture and the colors of the salad.  It is so easy and the potatoes can be cooked ahead of time and put in the fridge to chill before cutting.

Red Potato Salad

6 medium size red potatoes, cooked and diced
1 small red onion, diced
2 celery stalks, diced
1/4 c fresh oregano, minced
1/4 c fresh parsley, minced
1 tsp garlic salt
3 TBS balsamic vinegar (or favorite vinegar)

  1. Cook potatoes in water until soft.
  2. Dice up vegetables and fresh herbs and place in large bowl.
  3. Cool potatoes in fridge or on counter until cool and then dice up potatoes and add to diced vegetables and herbs.
  4. Add garlic salt (to taste) and add balsamic vinegar.
  5. Allow the salad to sit in the fridge for 2-4 hours for flavors to blend together.
  6. Serve with fresh vegetables!
Enjoy this wonderful treat!  We enjoyed it with fresh corn, tomatoes, cucumbers and green beans!

1 comment:

Anonymous said...

I too have wonderful memories of going to Lake Michigan with my children & husband and quite often friends and other family members. Lots of potato salad, vegetarian beans, Big Frank's on fresh hot dog buns. But the best part was just watching my children play and being together as a family. It's so nice that you are creating healthy recipes so families can be healthier and live longer to make many, many more memories.