Red, White and Blue Potato Salad
Note: Shop local farmers' markets for these specialty produce and other potato varieties.
Ingredients:
1 pound blue potatoes
1/2 pound Yukon gold or creamer potatoes
1/2 pound red potatoes
1 tablespoon salt
1/4 tablespoon white wine vinegar
2 tablespoons grated onion
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup extra virgin olive oil
2 tablespoons finely chopped oregano
1 tablespoon capers
Directions:
Place potatoes in large saucepan; add water to cover. Stir in 1-tablespoon salt. Bring to a boil over high heat; reduce heat to medium. Cook 20 minutes or until tender. Drain; let cool. Cut into quarters. Place in large bowl.
In small bowl, combine vinegar, onion, mustard, one-half teaspoon salt and pepper; pour over potatoes; toss. Add olive oil, oregano and capers; gently toss again. Salad may be served slightly warm.
Salad can be prepared up to 24 hours ahead. Cover and refrigerate. Bring to room temperature before serving.
Recipe makes eight, three-quarter cup servings.
Nutrition information per serving:
Calories: 260
Total fat: 18g
Saturated fat: 2.5g
Cholesterol: 0mg
Sodium: 455mg
Fiber: 2.5g
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