RED, WHITE & BLUE POTATO SALAD
www.RecipeGirl.com
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)
¼ cup finely chopped red onion
2 Tbs chopped fresh parsley
1 Tbs chopped fresh dill
1 Tbs chopped fresh chives
3 large hard-boiled eggs, finely chopped
¼ cup red wine vinegar
2 Tbs olive oil
1¼ tsp salt
2 tsp dijon mustard
½ tsp 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.
Servings: 6
Yield: Serv. Size: 1 cup
Nutrition Facts
Amount Per Serving
Calories 250
Total Fat 7.5g
Saturated Fat 1.5g
Cholesterol 106mg
Sodium 576mg
Carbohydrates 39.6g
Dietary Fiber 3.9g
Protein 6.9g
WW Points: 5
Cooking Tips
*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.
Recipe Source: Cooking Light
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
