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Red, White & Blue Potato Salad

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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.


Red, White & Blue Potato Salad Recipe

Makes: 4 1/2 cups

Serving Size: about 3/4 cup each

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • 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

Per serving: 206 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 30 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 441 mg sodium; 744 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Potassium (21% dv)

Carbohydrate Servings: 2



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Recipe Categories

Main Ingredient
Vegetarian, other
Season
Spring
Summer
Holiday
July 4th
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
6

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