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
How to Make It
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.
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.
I am not a big potato. salad lover, partially because I dislike hard boiled eggs. So I left out the eggs and used Sherry Wine Vinegar be cause I didn't have red wine vinegar.
Still came out very tasty. Going to try again with the red wine vinegar.
Yeah, this is a good one! I admit I did not follow the recipe exactly. I did not use the eggs, used dried dill, used whole grain mustard instead of dijon and whirled the dressing in a food processor so it got creamy. I got the potatoes from the farmer's market and was disappointed that that their color blanched out while they were being cooked. I'll have to try a different cooking method next time. I did note that other tricolor potato salad recipes do not call for the overcautionary separating of the purple potatoes from the rest of the potatoes. I would not dirty two pots next time. This is a great recipe for vinegar lovers, which I am one. Speaking of which, I recently discovered gourmet red wine vinegar. It's about twice the cost of the regular stuff, but at $5 instead of $2.50, it's an affordable luxury. When vinegar is the star, as it is in a dish like this, use a good vinegar.
This is by far the best "healthy" potato salad I've ever eaten. I can't say I prefer it to my grandma's mayonaise- and calorie-laden version, but this runs a very close second. I found bags of red, white and blue bite-sized potatoes at my grocery store, but otherwise followed the recipe exactly. Served it to guests with pulled pork sandwiches on July 4th, and it was a big hit. There were no leftovers. I definitely recommend it.
I have always hated potato salad as long as I can remember. Much to my dismay, I was asked to make a potato salad for a party yesterday. I found this recipe and decided to give it a whirl. I actually really liked it! The best part about it is that it does not have any mayo!
Excellent...a friend let me raid her vegetable garden so I was able to use all fresh herbs as the recipe called for...I don't think it would taste as good if you used dried herbs. It was very pretty in the bowl, too. I live near year round farmers markets so the potatoes are available, but to my surprise I found a 5lb bag of the fingerling potatoes at Walmart, and was even more surprised that the bag had red, white, and blue fingerlings..it was about $3.49
Great potato salad recipe - full stop. (As in, not just great for being light). I will definitely make this over and over...only used 1.5 of the yolks as my parents were over and dad has high cholesterol. Fantastic!
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