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.


Recipe Summary

55 mins


Ingredient Checklist


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.

  • 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

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.