Dressed with a tangy lemon vinaigrette and fresh mint, this healthy red-white-and-blue potato salad makes the perfect potluck contribution. Make it the day before and stir in the peppers and herbs right before you serve it.

EatingWell Test Kitchen



  • Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes.

  • Whisk lemon juice, oil, salt and pepper in a large bowl. Cut the potatoes in half, add to the bowl and toss to coat.

  • Just before serving, add peppers, scallions and mint to the salad and toss gently.


Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Finish Step 3 just before serving. Add more lemon juice and/or salt to taste.

Nutrition Facts

206 calories; 7.3 g total fat; 1 g saturated fat; 441 mg sodium. 744 mg potassium; 30.1 g carbohydrates; 3.1 g fiber; 2 g sugar; 4.1 g protein; 697 IU vitamin a iu; 21 mg vitamin c; 40 mcg folate; 39 mg calcium; 2 mg iron; 38 mg magnesium;