Rainbow Potato Salad

I can’t believe it’s already going to be the 4th in 2 days.  The summer just seems to fly by, doesn’t it?  But let’s talk about the 4th.  We are almost always up at our cabin over the 4th and I always love having a barbecue with whoever happens to be up here.  We spend the day laying on the beach and playing in the water and then we grill up burgers and brats or chicken or a big pork loin (this year it’s BBQ chicken) and finish the day off with great meal on the deck.  It’s always such a great day!

To go along with all of the meat that we grill up, we have to have some delicious sides to  accompany it.  This rainbow potato salad is my new favorite and it’s a perfect side dish for any barbecue or picnic.  What I love about it is that it’s mayo free and tastes great, warm, room temperature or cold.  It’s dressed with a tangy vinaigrette that’s packed with lots of flavorful fresh dill and briny capers and it’s so bright and colorful.

I used a mixture of red, yellow and purple potatoes that I found at Costco.  If you can’t find this mixture of potatoes, you can use red or yellow potatoes and the salad will be equally delicious.  Otherwise, this is a super simple salad to make and can absolutely be made ahead of time.  If you make it ahead and want to serve it at room temperature, just make sure you take it out of the fridge about 1 hour ahead of time so that it has time to warm up.

Rainbow Potato Salad

• 2 tbsp cider vinegar
• 1 tsp yellow mustard
• 1/2 cup olive oil
• 1/4 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 medium shallot, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp capers, drained
• 2 ribs celery, diced
• 2 lbs of a combination of red, yellow and purple potatoes (you can also just use red), diced

In a small bowl, whisk together vinegar and mustard.

Slowly drizzle olive oil into the mixture, whisking constantly, until well incorporated.

Whisk in celery salt, salt and pepper.

Stir in shallot, dill and capers.  Set aside to let the flavors develop.

Place diced potatoes in a 2 quart pan and cover with water.

Bring potatoes to a boil and cook until tender, about 10 minutes.

Drain.

Let potatoes cool for about 10 minutes.

Place potatoes and celery in a large bowl.

Pour dressing over the top.

Gently stir until potatoes and celery are completely coated with dressing.

Serve warm or chilled.

ENJOY!