Memorial Day began in 1868 as a day to pay tribute to the men & women who gave their lives in service to our great country during the Civil War. After World War I, it was expanded to honor all Americans who gave their lives in war. I don’t think I ever realized that the holiday was originally centered on the Civil War!
Like most Americans, we view Memorial Day as the start of summer and a 3-day weekend. An opportunity for a picnic and perhaps a parade to celebrate. We spend time with family & friends and enjoy good food. We fly the American Flag and think about those who gave their lives for the freedoms we enjoy in this great country. I plan to give more than just a passing thought to all the veterans now while enjoying the time with my family.
Lemon Vinaigrette Potato Salad (adapted from Taste of Home)
Prep time: 25 minutes Cook time: 15 minutes Yield: 12 Servings
Ingredients:
Potato pyramid!
- 3 pounds red or yellow potatoes, cut into 1-inch cubes
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon grated lemon peel
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion, finely chopped
Directions:
Place the potatoes in a large saucepan and cover with water. Bring them to a boil. Reduce the heat then cover and simmer the potatoes for 10 minutes or until they are tender. While the potatoes are cooking, chop the onion and in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper together.
Whisk together the lemon vinaigrette.
Drain the potatoes. Place them in a large bowl and add the chopped onion. Drizzle the potatoes & onion with the vinaigrette, tossing to coat. Serve the potato salad warm or chill it until serving.
Pour the dressing onto the potatoes & onions.
We prefer our potato salad cold but it was also good warm. (We had to try it as soon as it was done, even if it was still warm!)
Enjoy it hot or cold!
Celebrate the holiday and remember to honor our service people. ~Linda
Lemon Vinaigrette Potato Salad (adapted from Taste of Home)
Prep time: 25 minutes Cook time: 15 minutes Yield: 12 Servings
Ingredients:
- 3 pounds red or yellow potatoes, cut into 1-inch cubes
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh parsley
- 1 tablespoon red wine vinegar
- 1 teaspoon grated lemon peel
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 small onion, finely chopped
Directions:
Place the potatoes in a large saucepan and cover with water. Bring them to a boil. Reduce the heat then cover and simmer the potatoes for 10 minutes or until they are tender. While the potatoes are cooking, chop the onion and in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper together.
Drain the potatoes. Place them in a large bowl and add the chopped onion. Drizzle the potatoes & onion with the vinaigrette, tossing to coat. Serve the potato salad warm or chill it until serving.