Rating: 4.5 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 10

This recipe uses a trio of potatoes and makes a festive July 4th recipe. Use only one type if you prefer.

Martha Rose Shulman
Recipe by Cooking Light July 2004

Gallery

Credit: Randy Mayor; Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

250 calories; calories from fat 27%; fat 7.5g; saturated fat 1.5g; mono fat 4.4g; poly fat 0.9g; protein 6.9g; carbohydrates 39.6g; fiber 3.9g; cholesterol 106mg; iron 2.7mg; sodium 576mg; calcium 36mg.
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