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.
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Scottsdale, AZ 85254