It’s Memorial Day weekend and you’ve been invited to a barbecue. Being the congenial friend, you offer to bring a side dish. No hostess wants to be checking the oven for a side dish that has to be reheated, nor do they want to worry about the heat spoiling salads with mayonnaise. Well, I have the perfect potato salad for you.
Many years ago, this recipe for marinated potato salad was a handout at Delicious Orchards during the Super Bowl. I like it because I have a brother-in-law who doesn’t eat salads with mayonnaise. This recipe is easy to prepare, takes under an hour to prepare and use basic pantry staples and common produce items. I prefer to use red skin potatoes, which I don’t peel, olive oil (or a combination of both olive and vegetable oil), red wine vinegar, scallions, bell pepper, fresh parsley and chunks of tomato.
I purchased all my produce for this salad from Delicious Orchards. I take advantage of their personal shopping service and just have my husband pick up the bags on his way home from work.
Although the combination of oil and vinegar cooked together with the potatoes sounds unusual, it makes for a tasty salad. The bell pepper gives it some crunch, a bit of freshness from the parsley and a little acidity from the tomato.
This may become you’re go to summertime salad.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.