This recipe has been featured in a post on The Recipe Girl blog: 4th of July Recipes.
Red, White and Blue Potato Salad
Yield: 6 servings
Prep Time: 30 min + cooling time
Cook Time: 25 min
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 large hard-boiled 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 clove garlic, minced
1. Place fingerling and red potatoes in 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.
2. 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.
3. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
*This recipe uses a trio of potatoes, but use all of one type if you prefer. 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.
*Be sure to cut potatoes to uniform size.
*If you're preparing this recipe as GLUTEN-FREE- just make sure that the brand of Dijon you're using is GF.Nutritional Information per serving:
Serving size: 1 cup
Calories per serving: 250
Fat per serving: 7.5g
Saturated Fat per serving: 1.5g
Fiber per serving: 4g
Protein per serving: 7g
Cholesterol per serving: 106mg
Carbohydrates per serving: 40g
WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 5
Source: RecipeGirl.com (via Cooking Light)