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.

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Recipe Summary

total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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

about 3/4 cup
206 calories; protein 4.1g; carbohydrates 30.1g; dietary fiber 3.1g; sugars 2.4g; fat 7.3g; saturated fat 1g; vitamin a iu 696.7IU; vitamin c 20.9mg; folate 39.7mcg; calcium 39.5mg; iron 1.9mg; magnesium 38.4mg; potassium 744.1mg; sodium 441.4mg; thiamin 0.1mg.
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