This Summer Potato Salad is a beloved Fourth of July tradition — though it’s delicious any time of year. With tender red potatoes, crisp green onions, and fresh parsley tossed in a creamy, tangy dressing, it’s the perfect side for barbecues, picnics, or any warm-weather gathering. The flavors are bright, balanced, and nostalgic — just like summer itself. Serve it slightly chilled alongside grilled burgers, ribs, or corn on the cob for a true backyard classic.
INGREDIENTS:
2 lbs. potatoes red potatoes, cut into 3/4-inch chunks
1 cup mayonnaise
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 cup green onions, finely chopped
1/2 cup parsley, minced
METHOD:
Place the potato chunks in a 4-quart saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for about 10 minutes, or until the potatoes are just tender when pierced with a fork. Do not overcook.
Drain the potatoes well and let them cool slightly — they should still be warm but not hot when you dress them.
In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, salt, sugar, black pepper, and celery seed until smooth and creamy.
Add the warm potatoes, green onions, and parsley to the dressing. Gently fold everything together with a spatula or large spoon until evenly coated. Taste and adjust seasoning if needed.
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Serve chilled or at room temperature.
YIELD: Serves 6-8
