If it’s 4th of July, then there MUST be potato salad. That was true when I was growing up and I am bringing back the tradition. So much about food is what you grow up with.
Choose the Right Potato
Yukon Gold potatoes are perfect for potato salad. Creamy, buttery tasting, and thin-skinned with golden flesh, Yukon’s hold up beautifully for potato salad.
Potato Salad Prep
Scrub whole potatoes, then simmer covered with cold water until tender when pierced with a paring knife. Cook until they are tender all of the way through, but don’t let them fall apart.
Cool potaotes, then refrigerate until cold. Cold potatoes are much easier to dice into clean cubes, making for a nice presentation. And leave those skins on. They are good for you.
To the cubed potatoes, add crunchy celery, sweet shallot, salty, rinsed capers and fresh chopped dill. To finish, fold in a dressing of Vegenaise mixed with lemon juice, garlic, Dijon mustard, salt and pepper.
Don’t like dill? Try thyme or tarragon. For more herbal flavor, add chopped Italian parsley. For brighter lemon, use the zest too. Sometimes we like it with the addition of fennel seed for a light, sweet licorice flavor.
While potatoes are a starchy vegetable, Yukon gold potatoes are a good source of vitamin C, potassium and fiber. They can be part of a varied, healthy diet. Just watch your portions. If you follow the Daniel Plan, a quarter of the plate is starchy vegetables or grains.
Make Ahead Tips To save time, simmer your potatoes, chill and dice a day or two ahead. Then gently fold in the rest of the ingredients. Serve chilled.