7.24.2004

Voila, Red, White and Blue Potato Salad.


Red, White, and Blue Potato Salad
Cooking Light, July 2004
2  cups fingerling potatoes, halved lengthwise (about 10 ounces)
2  cups small red potatoes, quartered (about 10 ounces)
2  cups small blue potatoes, halved lengthwise (about 10 ounces)
1/4  cup finely chopped red onion
2  tablespoons chopped fresh parsley
1  tablespoon chopped fresh dill
1  tablespoon chopped fresh chives
3  hard-cooked large eggs, finely chopped
1/4  cup red wine vinegar
2  tablespoons olive oil
1 1/4  teaspoons salt
2  teaspoons Dijon mustard
1/2  teaspoon freshly ground black pepper
1  garlic clove, minced

Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.

Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled. Yield: 6 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 250 (27% from fat); FAT 7.5g (sat  1.5g,  mono 4.4g,  poly 0.9g); PROTEIN 6.9g;  CARB 39.6g;  FIBER 3.9g;  CHOL 106mg;  IRON 2.7mg;  SODIUM 576mg;  CALC 36mg; 

(Martha Rose Shulman Cooking Light, JULY 2004)

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