Let Freedom Ring-Patriotic Potato Salad

Independence Day is a sacred holiday for the United States and its citizens. The freedoms we enjoy daily were courageously fought for by brave men and women, so it seems fitting that on July 4th, we go all out to honor and celebrate these freedoms. Flags are flying just about everywhere; there are ceremonies, bar-b-ques, gatherings both large and small, and my favorite, glorious displays of fireworks.

I love to make this salad for our 4th of July gatherings. It’s patriotic in color—I use red, white and blue potatoes (well, purple, actually, but close enough). It has a bright, fresh flavor, perfect for warm summer evenings. Best of all, you can make it ahead of time and it requires no refrigeration!

I hope you will give it a try, please leave a comment if you do, and have a wonderful 4th of July!

🌿🥔HERBED POTATO SALAD🥔🌿
WHAT YOU NEED:
• 1 1/2 lbs baby potatoes
• fresh herbs, such as dill & mint, torn or chopped, about 1/4 cup
• 4 thinly sliced scallions (green onions)
• 2 ribs celery, chopped (optional)
• 1/4 cup fresh lemon juice
• 1/2 cup good quality Extra virgin olive oil
• Kosher salt
• 1/4 tsp. Aleppo pepper (or use a blend of cayenne and sweet or smoked paprika)
WHAT YOU DO:
Put whole potatoes in a pan of salted H2O (enough to cover potatoes by 1"). Bring to a boil and cook on med-high heat until just tender (I cooked these for 15 minutes-they were easily pierced by a fork but still somewhat firm). Drain and halve as soon as you can handle them (don't let them cool).
While potatoes are cooking, chop herbs, scallions, and celery (if using) and place in serving bowl. Whisk together lemon juice and olive oil with 1.5 tsp. Kosher salt.
Add hot sliced potatoes to the bowl and pour vinaigrette over. Sprinkle with Aleppo pepper and toss gently to coat. Let sit at room temperature until ready to serve (if possible, make at least 1 hour ahead of time to allow flavors to develop).