Fourth of July Potato Salad

Potato salad is the quintessential side dish for summer barbecues!



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, chopped finely
1/2 cup parsley, minced


Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly.

Whisk together mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, onions and parsley and stir gently to combine.

Serve chilled or at room temperature.

Print Friendly, PDF & Email