Рецепт Red White and Blue Potato Salad
Red White and Blue Potato Salad June 29, 2016 0 Comments » Who’s says you need artificial colors or food dyes to make a fun and festive red, white and blue dish for 4th of July weekend?
I pulled my inspiration from nature and went with red, white, and purple potatoes to make this beautiful salad that gets its bright, clean flavor from fresh summer herbs.
I love that this salad is mayo-free because you don’t have to worry about serving it outdoors at a BBQ. And don’t worry, the hard-boiled eggs add a nice creamy texture to this salad so you won’t be missing the mayo one bit.
Some of my favorite tools to use when making this salad:
7-Inch Santoku knife
5-quart pot
Garlic press
Spouted glass cup
Watch the step-by-step video below! Print Recipe
Red, White & Blue Potato Salad Yield: Serves 6 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Adapted from this recipe.
Ingredients:
Salad
2 lbs. of small potatoes (red, yellow, and purple), sliced in half 4 hard boiled eggs, chopped 1/3 cup finely chopped red onion 3 table spoon chopped parsley 3 tablespoon chopped dill
Dressing
2 crushed garlic cloves 1 tsp Dijon mustard 1/4 cup red wine vinegar 2 tbsp. extra virgin olive oil 1 teaspoon salt 1/4 tsp black pepper
Directions:
Place potatoes in a 5-quart pot and cover with cold water. Bring to a boil, reduce down to a simmer and cook for 8-10 minutes or until the potatoes are fork tender. Drain and set aside. While your potatoes are cooking, make the dressing by combining all go the ingredients in a small spouted glass or mason jar. Mix and set aside. Add your cooled potatoes to a large bowl and toss in the eggs, onions, and herbs. Drizzle the dressing over the top and mix everything together. Serve and enjoy! Nutrients per 1/6th of the recipe: Calories: 130; Total Fat: 8g; Carbohydrate: 9.4g; Fiber: 1.2g Sugars: 3.1g; Protein: 5.3g Appetizers & Side Dishes, Dairy Free, Gluten Free, QuickBites, Recipes, Salads, Summer, Vegan, Vegetarian, Videos 0 Comments »