Red, White, and Blue Potato Salad

Red, White, and Blue Potato Salad Recipe
Randy Mayor; Cindy Barr
This recipe uses a trio of potatoes and makes a festive July 4th recipe. Use only one type if you prefer.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 250
Caloriesfromfat 27 %
Fat 7.5 g
Satfat 1.5 g
Monofat 4.4 g
Polyfat 0.9 g
Protein 6.9 g
Carbohydrate 39.6 g
Fiber 3.9 g
Cholesterol 106 mg
Iron 2.7 mg
Sodium 576 mg
Calcium 36 mg

Ingredients

2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
2 cups small red potatoes, quartered (about 10 ounces)
2 cups small blue potatoes, halved lengthwise (about 10 ounces)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-cooked large eggs, finely chopped
1/4 cup red wine vinegar
2 tablespoons olive oil
1 1/4 teaspoons salt
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.

Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

Note:

Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.

Martha Rose Shulman,

July 2004
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