https://foodland.iga.com/Recipes/Detail/4534/Red%2c_White_and_Blue_Potato_Salad
Different potato varieties make for a colorful salad
Yield: 6 servings
| 3/4 | lb. | each red, purple, new white potatoes | |
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| 2 | tablespoons | red wine vinegar | |
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| 1/2 | cup | mayonnaise | |
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| 2 | tablespoons | Dijon mustard | |
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| 2 | chopped green onions | ||
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| 2 | chopped celery ribs | ||
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| 1/4 | cup | minced parsley | |
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| 1/2 | teaspoon | salt | |
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| 1/2 | teaspoon | freshly ground pepper | |
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Yield: 6 servings
Approximate Nutrient Content per serving:
| Calories: | 250 |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Place potatoes in large pot; fill with cold water to cover. Heat to boil; simmer, until potatoes are tender when pierced with a knife, about 20 minutes. Drain; set aside to cool slightly.
Cut potatoes into quarters while still warm. Place in medium serving bowl. Toss potatoes with vinegar.
Mix together mayonnaise, mustard, green onions, celery, parsley, salt and pepper in a small bowl. Toss with potatoes. Refrigerate at least 1 hour.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/4534/Red%2c_White_and_Blue_Potato_Salad
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