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Patriotic Potato Salad


1 pounds red potatoes, unpeeled
cup chopped green bell pepper
cup chopped red bell pepper
cup chopped yellow bell pepper
cup chopped celery
cup pitted ripe olives, halved
cup chopped flat-leaf parsley
2 green onions, thinly sliced
cup olive oil
cup spicy brown mustard
3 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon dried oregano, crumbled
⅛ teaspoon freshly ground pepper


Wash and quarter the potatoes. Cook the potatoes in boiling water about 10 minutes or until tender; drain.

Place the potatoes in a large bowl. Add the next 7 ingredients; toss gently.

Combine olive oil and remaining ingredients into a bowl; stir well.

Pour the dressing over vegetable mixture and toss gently to combine. Cover and chill.

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