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Patriotic Potato Salad


2 pounds patriotic potatoes, washed and cut into 3/4-inch chunks
1 green bell pepper, cut into 1/4-inch dice
Extra-virgin olive oil
2 tablespoons garlic, sliced
1 teaspoon fresh thyme, minced
Salt and freshly ground black pepper
2 tablespoons white wine vinegar
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1/2 cup fresh basil, cut into ribbons
2 cups red, yellow, or orange cherry tomatoes, halved
1 cup scallions, chopped


  1. Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
  2. Combine potatoes and green pepper, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat.
  3. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  4. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
  5. Combine 2 tablespoons oil, 1/4 teaspoon of salt and pepper, vinegar, shallots, Dijon mustard, and basil in a small bowl, stirring well with a whisk.
  6. Add tomatoes and scallions to potatoes and drizzle dressing over the potatoes mixture.
  7. Serve hot or cold!