• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Red, White, and Blue Potato Salad

  • 6servings
  • 250calories

Add to MenuAdd to Calendar

Source: www.myrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, H, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)

  2. 2 cups small red potatoes, quartered (about 10 ounces)

  3. 2 cups small blue potatoes, halved lengthwise (about 10 ounces)

  4. 1/4 cup finely chopped red onion

  5. 2 tablespoons chopped fresh parsley

  6. 1 tablespoon chopped fresh dill

  7. 1 tablespoon chopped fresh chives

  8. 3 hard-cooked large eggs, finely chopped

  9. 1/4 cup red wine vinegar

  10. 2 tablespoons olive oil

  11. 1 1/4 teaspoons salt

  12. 2 teaspoons Dijon mustard

  13. 1/2 teaspoon freshly ground black pepper

  14. 1 garlic clove, minced

Instructions Jump to Ingredients ↑

  1. 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.

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback