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Traditional recipes

Tricolor Potato Salad

Tricolor Potato Salad

This beautiful riff on traditional French-style potato salad lets the tricolor potatoes shine with loads of herbs and olive oil instead of heavy mayo.MORE+LESS-

Potatoes

3

lb small (two-bite) potato medley (white, red and purple)

Dressing

1/2

cup extra-virgin olive oil

1

tablespoon Dijon mustard

6

cloves garlic, very finely chopped

1/2

teaspoon ground black pepper

10

green onions, thinly sliced

1/2

cup chopped fresh Italian (flat-leaf) parsley leaves

1

tablespoon chopped fresh thyme leaves

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  • 1

    In 5-quart stockpot or Dutch oven, place potatoes and water. Cover and heat to boiling; reduce heat to medium-low. Simmer covered 9 to 11 minutes or until potatoes are tender when pierced with paring knife. Drain potatoes; cool about 10 minutes or until cool enough to handle.

  • 2

    Meanwhile, in large bowl, beat oil, vinegar, mustard, garlic, salt and pepper with whisk until combined. Stir in onions, parsley and thyme.

  • 3

    Cut potatoes in quarters, and add to vinaigrette in bowl; toss to coat. Spread arugula on large platter. Spoon potato mixture over arugula. Serve warm.

Expert Tips

  • Small tricolor potatoes usually come in 1 1/2-lb bags. Want more purple? Look for baby purple potatoes in the same-sized bags at gourmet grocers.
  • Be gentle cutting the potatoes to avoid mashing them.

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
1 1/2g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
350mg
14%
Potassium
580mg
16%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
11%
Sugars
2g
Protein
3g
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.


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