4th of July perfect potato salad

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It’s a must-have dish at any 4th of July party: potato salad.

Pauline Martinez, owner of Perk Eatery, shows how to make a great potato salad that's easy to assemble, has no mayonnaise and is perfect for your holiday BBQ.

Recipe: Basque Potato Salad


               2-3 pounds red or Yukon gold potatoes--(cubed and boiled until fork tender)

               1/2 pound nopales (drained and rinsed), OR green beans (blanched until tender and cut to 1/2'')

               1 large roasted red peppers (sliced)

               1/2 cup red onion (diced)

               1/2 cup capers (drained and rinsed)

               1/4 cup parsley (chopped)

               2 Tbls mint (chopped)

               A large handful of fresh baby arugula leaves


    1/4 cup olive oil

               1 Tbsp whole grain mustard

               1/4 cup cider vinegar

               1/2 tsp agave nectar

               1/2 tsp herbes de Provence

               1/4 tsp harissa

               1/4 tsp salt

               1/4 tsp pepper

1. Boil potatoes is salted water--carefully checking doneness (Fork tender, not water logged.) Cool potatoes until barely warm.

2. Whisk together all ingredients for dressing.

3. Combine all ingredients in a large bowl and pour dressing over entire mixture. Gently toss mixture together to even coat with dressing.

Serve immediately or chilled.

Perk Eatery

6501 E. Greenway Pkwy.

Scottsdale, AZ  85254

(480) 998-6026


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