Fill a large saucepan half full with cold water. Add potatoes; bring to a boil over high heat. Reduce heat to medium. Simmer, covered, for 12 to 15 minutes or until potatoes are fork-tender. Drain; cool completely.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This Tri-Color Potato Salad is a red, white, and blue recipe everyone will enjoy. Prep this festive side dish for your Fourth of July cookout.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (1-1/2-lbs.) pkg. Hy-Vee Smart Bite flavor fusion potatoes | ||
| ½ c. Hy-Vee mayonnaise | ||
| ¼ c. Hy-Vee sour cream | ||
| 2 tbsp. lemon zest, plus additional for garnish | ||
| 3 tbsp. fresh lemon juice | ||
| 2 tbsp. fresh basil, chopped, plus additional for garnish | ||
| 1 tbsp. Hy-Vee Dijon mustard | ||
| 1 tsp. Hy-Vee sea salt | ||
| ½ tsp. white ground pepper | ||
| 1 c. Hy-Vee Short Cuts chopped red bell pepper |
Things To Grab
- Large saucepan with lid
- Colander
- Medium bowl
Directions
Stir together mayonnaise, sour cream, lemon zest, lemon juice, basil, Dijon, sea salt, and white pepper in a medium bowl. Stir in red bell pepper.
Cut cooled potatoes into quarters; add mayonnaise mixture and toss to coat. Cover and chill 2 to 6 hours. To serve, garnish with additional lemon zest and chopped basil, if desired.
Recipe Source:
Hy-Vee Seasons July 2022