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Red, White and Blue Potato Salad
By Chef Ida Rodriguez


1 ( 1.5 lb.) pkg. Melissa's Red, White and Blue Potatoes
4 tablespoons Cider vinegar
Salt to taste
Pepper to taste
1 cup Mixed Herbs coarsely chopped
1 1/2 Shallots coarsely chopped
1 clove Organic Garlic coarsely chopped
1/4 cup Extra Virgin Olive Oil
1/2 teaspoon Organic Lemon grated zest


Cover potatoes with salted cold water by 1-inch, and then simmer until just tender, 10 to 15 minutes. 

(Potatoes will continue to cook after draining; do not overcook or they will break apart.) 

Drain potatoes and rinse under cold water until slightly cooled. 

Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. 

Cool potatoes to room temperature, then season with salt and pepper.

While potatoes cook, in a food processor pulse mixed herbs, shallots, garlic until finely chopped. 

Add oil, zest and remaining 3 tablespoons vinegar in a food processor until finely chopped.

Toss potatoes with herb dressing.