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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

HEALTHY Red, White & Blue Potato Salad Recipe

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This recipe for HEALTHY Red, White & Blue Potato Salad is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. fingerling potatoes, halved lengthwise
2 c. small red potatoes, quartered
2 c. small blue potatoes, halved lengthwise
1/4 c. finely chopped red onion
2 T. chopped fresh parsley
1 T. chopped fresh dill
1 T. chopped fresh chives
3 hard cooked large eggs, finely chopped
1/4 c. red wine vinegar
2 T. olive oil
1-1/4 tsp. salt
2 tsp.. Dijon mustard
1/2 tsp.. freshly ground black pepper
1 garlic clove, minced
Directions:
Directions:
Placed fingerling & 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.

Cook blue potatoes as above but simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives & eggs to bowl; toss gently.

Combine vinegar & remaining ingredients. Pour over potato mixtures; toss gently to combine. Serve warm, at room temperature, or chilled.
Number Of Servings:
Number Of Servings:
6+
Preparation Time:
Preparation Time:
@1 hour
Personal Notes:
Personal Notes:
NOTE: Blue potatoes are starchier than others & tend to bleed, so cook them separately. You can prepare this dish ahead, but add blue potatoes just before serving.

 

 

 

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