Red, White & Blue Potato Salad

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From the EatingWell Kitchen

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 pounds baby potatoes, a mix of white and blue (or purple)
  • 1/4 cup lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 3/4 cup chopped roasted red peppers, rinsed
  • 4 scallions, thinly sliced
  • 1/4 cup chopped fresh mint

Preparation

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  1. 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.
  2. Whisk lemon juice, oil, salt and pepper in a large bowl. Cut the potatoes in half, add to the bowl and toss to coat.
  3. 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 information

  • Serving size: about 3/4 cup
  • Per serving: 206 calories; 7 g fat(1 g sat); 3 g fiber; 30 g carbohydrates; 4 g protein; 40 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 697 IU vitamin A; 21 mg vitamin C; 39 mg calcium; 2 mg iron; 441 mg sodium; 744 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value), Potassium (21% dv)
  • Carbohydrate Servings: 2

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