The ultimate summer salad is a Farmer’s Red Potato Salad Recipe with fresh, garden vegetables and a creamy balsamic dressing – for any party.
Friends, a few years back I went to the heart of rural America, to visit Black Gold Farms for a farm tour! This Farmer’s Red Potato Salad Recipe was inspired from that visit, so here’s a basic recipe that goes with any meal. You can make this one day ahead, too, which is great!
Farmer’s Red Potato Salad Recipe
Who loves a good potato salad? If you raise your hand, we can be friends! So if you love potato salad, this recipe has a creamy baslamic dressing with lots of herbs, and delicious, perfect soft boiled eggs. It just screams “summer” and “picnics!”
And what are the best potatoes for potato salad? Red skin potatoes (yes, leave the skins on)!
Set out the ingredients for a delicious Farmer’s Potato Salad
All you need are these ingredients for the best Farmer’s Red Potato Salad Recipe!
- Black Gold Farms Red Potatoes
- Fresh Corn
- Green beans
- Radish
- Heirloom tomatoes (or grape)
- Kalamta olives
- Hard cooked eggs (or follow this perfect soft boiled eggs recipe)
- Dill & basil (and parsley if desired)
- Balsamic dressing
The balsamic dressing:
- Olive oil
- Balsamic vinegar (we love Trader Joe’s White Balsamic Vinegar)
- Dijon mustard
- Salt and pepper to taste
How to make Farmer’s Red Potato Salad
- In a medium size pan, boil water for the potatoes. Once the water comes to boil, add the potatoes until the potatoes are soft (fork tender), and drain. Set aside!
- At the same time, in a smaller pan, boil water for the green beans. When the water comes to a boil, add the green beans and boil.
- Use a collander and hold under cold water under the sink until green beans are cooler or immediately put into ice water.
- Boil the eggs and cool. Peel and quarter right before serving.
- Chop the other ingredients, including the fresh herbs. Leave some fresh leaves out to garnish the salad.
Make the balsamic salad dressing:
- While the potatoes are boiling, in a small bowl, whisk together the salad dressing of olive oil, balsamic vinegar, mustard and salt and pepper.
- Add the dressing to the cooled potatoes and marinate the day before (for better flavor), or the day of.
- Leave a few tablespoons of dressing to drizzle over the top before serving.
- Right before serving, add all of the ingredients to the already marinated potatoes.
- Toss together and serve, drizzling the last amount of dressing over the salad.
- Garnish with fresh herbs and serve!
Red potato salad
The red skin potato salad recipe I’m sharing today tastes even better now that I’ve visited the farms.At Black Gold Farms, we met the Halverson family, learning more how Hallie Halverson planted his first crop of potatoes on the home farm near Forest River, N.D., in 1928. Not only did we walk through the potato fields, we enjoyed a farm-cooked meal with the farmers.
These farms not only sustain themselves and the land they cultivate, but they help feed the world!
What are the best potatoes for potato salad?
We learned about fresh grown white chippers, golds, fingerlings, sweet potatoes, and reds. Red, of course, are the best potatoes for potato salad! :) Learning where our food comes from makes food taste better and there’s nothing quite liketaking an agriculture experience with a farm tour.
Farmer’s Red Potato Salad Recipe
Potato salad is so versitile, but this recipe, with a creamy balsamic dressing and fresh corn on the cob and garden tomatoes, is my all time favorite!
Why do we love this salad? Make it ahead, and the longer it sits, the better the flavor sets into the potatoes and veggies!
Tips and substitutions:
Serve this dish at room temperature just after it’s tossed together, or make it ahead, refrigerate, and serve chilled.
Add a can of black beans or anyother farm/garden veggies. There are so many options!
Try mixing and matching a few recipes together, and just use up what you have in my fridge!
The balsamic dressing is out of this world! Use white or dark balsamic vinegar.
Mix up the herbs – what are your favorites?
If you’re not an olive lover, leave them out. But you love artichokes? YUM! Or, even add sun dried tomatoes if you don’t have fresh.
Prepare the potatoes a day or two in advance (do not over cook them, and leave the red skins on) and let them marinate in the sauce!
Soft boil the eggs, allow to cool, and store in the fridge until you’re ready to assemble the salad.
Enjoy the perfect summer potluck or party potato salad!
More Potato Salad Recipes:
Roasted Potato Salad with Bacon Dressing from Foodie Crush
Best Potato Salad Recipe for Picnics
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Get the Recipe:Table of Contents
Farmer’s Red Potato Salad Recipe
Table of Contents
Serve this dish at room temperature just after it’s tossed together, or make it ahead, refrigerate, and serve chilled. Optional to add a can of black beans.
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 40 minutes mins
Yield: 8
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Ingredients
- 2 ½ pounds Black Gold Farms Red Potatoes, cut into 1″ chunks
- 2 cups fresh corn kernels, about 4 ears
- 1 cup green beans, blanched and cut into bite-size pieces
- 1 cup radishes, thinly sliced
- 1 cup small heirloom tomatoes or grape tomatoes, cut in small pieces
- 1 cup pitted kalamata olives, cut in half
- 4-5 hard cooked eggs, quartered
- 2 tablespoons each chopped fresh tarragon, basil, and dill
Balsamic dressing:
- 1 cup olive oil
- ½ cup balsamic vinegar, Trader Joe’s White Balsamic Vinegar is excellent!
- 1 tablespoon whole-grain Dijon mustard
- Salt and pepper to taste
Instructions
Boil water in a medium size pan for the potatoes. Once the water comes to boil, add the potatoes until the potatoes are soft (fork tender), 8 minutes or so. Drain; set aside.
While the potatoes are boiling, in a small bowl, whisk together the salad dressing of olive oil, balsamic vinegar, mustard and salt and pepper. Add the dressing to the cooled potatoes and marinate the day before (for better flavor), or the day of. Leave a few tablespoons of dressing to drizzle over the top before serving.
At the same time, in a smaller pan, boil water for the green beans. When the water comes to a boil, add the green beans for 2 minutes. Use a collander and hold under cold water under the sink until green beans are cooler or immediately put into ice water.
Boil the 4 eggs and cool. Peel and quarter right before serving.
Chop the other ingredients, including the fresh herbs. Leave some fresh leaves out to garnish the salad with.
Right before serving, add all of the ingredients to the already marinated potatoes. Toss together and serve, drizzling the last 2 Tb. of dressing over the salad.
Garnish with fresh herbs.
Notes
Originally posted May 2013
Cuisine: American
Course: Salad
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
This post was sponsored by Black Gold Farms. As always, all opinions are my own.
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