Red, White and Blue Potato Salad Recipe

Name: Red, White and Blue Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 28-ounce mixed bag baby red skinned, Yukon and purple potatoes, halved or quartered; 3 tablespoons white wine vinegar; Kosher salt; 1 teaspoon Dijon mustard; Freshly ground black pepper; 1/4 teaspoon sugar; 1/4 cup extra-virgin olive oil; One 14-ounce can hearts of palm, sliced lengthwise into thin strips; 1/2 cup sliced, drained, jarred piquillo peppers; 2 scallions, sliced

Servings: persons

One 28-ounce mixed bag baby red skinned, Yukon and purple potatoes, halved or quartered
3 tablespoons white wine vinegar
Kosher salt
1 teaspoon Dijon mustard
Freshly ground black pepper
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
One 14-ounce can hearts of palm, sliced lengthwise into thin strips
1/2 cup sliced, drained, jarred piquillo peppers
2 scallions, sliced

1
Put the potatoes in a medium pot and cover with cold water.
2
Add 1 tablespoon of the vinegar and 1 tablespoon salt.
3
Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes.
4
Drain well and cool.
5
Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl.
6
Pour in the olive oil and whisk until combined.
7
Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm.
8
Scatter the piquillo peppers over top and drizzle with the dressing.
9
Sprinkle with the scallion and salt and pepper to taste.

146

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 28-ounce mixed bag baby red skinned, Yukon and purple potatoes, halved or quartered, 3 tablespoons white wine vinegar, Kosher salt, 1 teaspoon Dijon mustard, and more.

Yes, Red, White and Blue Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red, White and Blue Potato Salad

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