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.
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
|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
- Medium bowl
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.
Hy-Vee Seasons July 2022