Rocky Mountain Food Report | Rocky Mountain Food Report


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Light Up Your Fourth of July BBQ With This Potato Salad Recipe

Looking for a satiating side to reinvigorate your Fourth of July BBQ? RMFR connects with our longtime friend, oenophile and owner of Caleb & Rose Wine Company, Kristen Muir, for a robust, versatile and “refreshingly flavorful” potato salad recipe with wine pairings, sure to glow up any star spangled…


Featured Recipe

Fourth of July Potato Salad

  • 2 lbs baby Yukon Gold potatoes

  • ½ cup extra virgin olive oil

  • Squeeze of one lemon

  • 1 tbsp honey

  • 1 tbsp Dijon mustard

  • 2 cloves garlic

  • Bundle of parsley

  • Pinch of salt

  • Pinch of pepper

  1. Cut the potatoes lengthwise and then into ¼ inch slices. Add to pot filled with water and boil until soft. Drain and add to a clean bowl.

  2. Mince the garlic and the parsley separately and sprinkle over warm potatoes.

  3. Sprinkle salt and pepper over warm potatoes.

  4. Prepare the dressing.  In a carafe, add olive oil, lemon, mustard, honey and whisk. Pour over potatoes and slowly weave in to cover all potatoes.

  5. Serve warm or refrigerated.

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