There's not much better than a good potato salad, and there's not much worse than a bad potato salad. Here is the recipe for an all-American side dish to bring to have at your 4th of July picnic courtesy of Q.D. Foodie Kitchen Tools founder, Marci Heit. 

Ingredients:

  • 7-8 cups of baby potatoes, using a combination of fingerling, red skinned and blue/purple potatoes
  • ⅓ cup red onion, finely chopped
  • 3 tbsp. fresh Italian parsley, chopped
  • 3 tbsp. fresh chives, chopped
  • 2 tbsp. fresh dill, chopped
  • 3 tbsp. red wine vinegar
  • 2 tbsp. olive oil
  • 3 tsp. mustard
  • 2 tsp. chopped fresh garlic
  • 2 tsp. salt
  • ¾ tsp. pepper

Directions:

  1. Place whole potatoes in a pot and cover with water. Bring to a boil. 
  2. Reduce heat, cover and simmer for 20 minutes. 
  3. Turn off flame, allowing potatoes to remain in covered pot for 10 more minutes or until potatoes are fork tender. Let cool. 
  4. Cut potatoes in halves or quarters, place in bowl. 
  5. Add onion. 
  6. In a separate bowl, add remaining ingredients. 
  7. Whisk until combined. 
  8. Pour over potatoes and onions and toss. 
  9. Serve at room temperature or cold.

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