Franco’s 4th of July Potato Salad – Explosive Punch of Flavors!

Chef Franco’s 4th of July Potato Salad!

Chef Franco's potato salad

Chef Franco’s potato salad

Potato salad on the Fourth of July is just as much a part of the celebration as hamburgers and hot dogs are. These granddaddies of the grill would be lost without a good potato salad.

Celebrate your Independence Day festivities with a Star-Spangled-4th-of-July potato salad recipe, that packs a surprisingly tasty and explosive punch. Delicious! 



Franco’s Potato Salad

( serves: 3-5 )


  • Potatoes – 5-6 medium
  • Pickles- 1-2 medium-sized, cut into medium dice
  • Apple – 1 green apple, cut into medium dice
  • Onion- 1, minced, or 2-3 spring onions,snipped finely
  • Chives – 3-4 snipped finely, plus more for garnish
  • Capers – 2-3 teaspoons, rinsed ,optional


  • Sour cream – 1 1/2 cups
  • White wine vinegar – 1 Tablespoon
  • Mustard – 1-1/2 Tablespoons (Dijon)
  • Honey – 1-1/2 teaspoons
  • Salt and fresh ground black pepper, to taste
  • Garlic – 1-2 small cloves, finely chopped


  • Peel and dice the potatoes. Place in a pot with enough water to cover them.
  • Add salt and one teaspoon of white wine vinegar.
  • Boil until the potatoes can be pierced easily with the point of a knife. (approx. 7 minutes)
  • Then, cool to room temperature. If pressed for time, you can shock the cooked potatoes in an ice bath and then quickly drain.
  • Add the potatoes and the next 5 ingredients to a mixing bowl.
  • Whisk together the dressing ingredients and pour over the potato mixture.
  • Let marinade for at least an hour in the refrigerator.Garnish with additional chives just before serving.


Statue of Liberty

Statue of Liberty

 Happy 4th of July!

 Independence Day Celebrations in the United States