Summer Potato Salad


1 lb baby Yukon gold potatoes
Kosher salt
3 Tbsp white wine vinegar
2 bell peppers (choose your favorite colors), cut into large strips
2 Tbsp olive oil
3 large tomatoes (your favorite kind), chopped
1 cup cherry tomatoes, halved
1/3 cup chopped fresh basil
5 Tbsp white wine vinegar , divided
1/2 cup extra-virgin olive oil
1 lemon, zested & juiced
2 Tbsp honey
1 Tbsp dijon mustard
2 tsp Head Country Championship Seasoning, The Original


400 degrees farenheit


35 mins


  1. Fill a large pot of water to a boil over high heat. Season well with kosher salt. Add potatoes and cook for 20 minutes, until just tender on the outside.
  2. Remove from heat and drain. Place in a large bowl with white wine vinegar, tossing to coat. Let sit
    for 10 minutes until cool enough to handle.
  3.  Preheat oven to 400 ̊F. Place a baking sheet in the oven to heat up as the oven preheats.
  4. Cut the potatoes in half. Add to a large bowl with bell pepper strips and toss with olive oil. Season with salt and pepper.
  5. Add vegetables to the table, making sure to add the potatoes cut side down.
  6. Roast for 15 minutes, until the bell peppers are softened and the potatoes brown a bit. Remove
    from the oven to cool.
  7. Dice bell peppers once cool enough to touch.
  8. Whisk together ingredients for the dressing. Add potatoes, diced bell peppers, chopped tomatoes, halved cherry tomatoes, and basil to a large bowl. Top with dressing and toss to coat. Taste and add more
    Head Country Championship Seasoning to taste.
  9. Serve at room temperature or chill in the refrigerator until ready to serve.
    Store in an airtight container for up to 5 days in the refrigerator.
    This recipe is gluten free.