Red, White, and Blue Potato Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Martha Rose Shulman
This recipe uses a trio of potatoes and makes a festive July 4th recipe. Use only one type if you prefer.
Ingredients
- 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
Instructions
- 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.
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