July 4th Farmers Market and Patriotic Potato Salad

I hope everyone starts off the Fourth of July with a trip down to the Farmers Market. We will have the following, Tomatoes, Cherry Tomatoes, Red, White and Blue Potatoes, Cucumbers, Onions, Beets, Yellow, Light Green and Dark Green Zucchini, Round Zucchini, Crookneck Squash, Pattypan Squash, Papaya and Lemon Squash, Buffalo Meat, Eggs, Peppers, Fruit and Pepper Jams and Jellies, Breads and other baked goods and MUCH, MUCH more!

We hope to see you there!


Patriotic Potato Salad
Serves 4-6
Print recipe only here.

2 pounds total of russet, purple, and red-skinned potatoes
2 stalks celery, diced (about 1/2 cup)
2 tablespoons olive oil
2 tablespoons white balsamic vinegar**
1 tablespoon water
2 tablespoons each fresh basil and parsley, thinly sliced
6-7 cranks of freshly ground black pepper
a generous sprinkling of salt, to taste

Scrub the potatoes well, rinse thoroughly, and pat dry. Cut into 1-inch pieces. Add to a medium size pan of water (with a couple of splashes of white vinegar, if desired). Bring to a boil; reduce to a simmer, and cook until potatoes are tender yet still firm to the touch, about 8-12 minutes.

Meanwhile, whisk olive oil, white balsamic vinegar, water, herbs, salt and pepper in a small bowl, and set aside.

Drain potatoes, and place in a large bowl. Add diced celery, and pour vinaigrette over the potatoes. Gently stir to avoid breaking the potatoes. Serve at room temperature or chilled. (Potato salad tastes better after it sits at least a few hours.)


Pictures and Recipes from: http://foodblogga.blogspot.com