Recipe: Red, White and Blue Potato Salad

Recipes

May 22

I rarely make a starchy dish like potato salad, but for Memorial Day I thought the colors of the flag would be cool for a side dish. In the produce aisle, I looked around for colorful ideas and saw a bag of gourmet potatoes. They were small red, white and purple (but they can pass for blue) potatoes perfect for potato salad for my starch eating guests.

While potatoes are full of carbohydrates, they also have some nutrition. Aside from the complex carbohydrate, there are some minerals such as potassium, phosphorus, magnesium, calcium and a little iron. There is also a bit of fiber and a drop of protein.

As you may know, I’m not a big fan of starchy foods, but when I have company I do make a starch dish of some kind for them. As you can see, there is not a heck of a lot of nutrition in these cute little boiled potatoes, but they do taste good.

As a starchy food, they raise serotonin levels and make people feel good, which is why they are considered a comfort food.

If you add some good fat to the dressing, it will ensure that you will absorb the minerals that are there. In this case I added a simple dressing of extra virgin olive oil and vinegar with some salt, pepper and chives.

Alternatively, you could dress these babies with my no fail, homemade mayonnaise or serve warm with tons of butter.

Potato Salad

Red, White and Blue Potato Salad

Ingredients

Equipment

Instructions

  • Clean the potatoes
  • Bring them to a boil and then simmer for about 15 – 18 minutes depending on the size — mine were small and took about 15 minutes — you do NOT want to OVERCOOK them or they will be mush so be aware and pierce them with a knife — it should go in easily but still have some body
  • Remove from heat and pour into a colander or sieve and run cold water over them to cool them off
  • Let cool completely
  • You may peel them at this point or leave the skins on (I left the skins on in this case to preserve the color)
  • Slice into small pieces and set aside
  • In a small bowl add the olive oil, vinegar, scallion and salt and pepper — you can thin this out with a little water — and mix
  • Pour over the cooled potatoes and mix thoroughly
  • Refrigerate — this actually tastes better the next day so plan to make it one day ahead

Prep Time: 15 minuteshttp://www.simplelivingeating.com/2013/05/kale-eggplant-stew-foodie-friday.html
Cook Time: 15 minutes

This post is shared at: Tasty Traditions, Simple lives Thursday, Gluten Free Friday, Foodie Friday, Fight Back Friday, Foodie Friday, My meatless Monday, Melt in Mouth Monday, Healthy 2Day, Gluten Free Wednesday, Mommy Club, Whole Food Wednesday, Allergy Free Wednesday, Party Wave Wednesday, Gluten Free Wednesday

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