Tricolor Potato Salad Recipes

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TRICOLOR POTATO SALAD



Tricolor Potato Salad image

This beautiful riff on traditional French-style potato salad lets the tricolor potatoes shine with loads of herbs and olive oil instead of heavy mayo.

Provided by Tablespoon Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 12

3 lb small (two-bite) potato medley (white, red and purple)
8 cups water
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
6 cloves garlic, very finely chopped
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
10 green onions, thinly sliced
1/2 cup chopped fresh Italian (flat-leaf) parsley leaves
1 tablespoon chopped fresh thyme leaves
4 cups baby arugula

Steps:

  • In 5-quart stockpot or Dutch oven, place potatoes and water. Cover and heat to boiling; reduce heat to medium-low. Simmer covered 9 to 11 minutes or until potatoes are tender when pierced with paring knife. Drain potatoes; cool about 10 minutes or until cool enough to handle.
  • Meanwhile, in large bowl, beat oil, vinegar, mustard, garlic, salt and pepper with whisk until combined. Stir in onions, parsley and thyme.
  • Cut potatoes in quarters, and add to vinaigrette in bowl; toss to coat. Spread arugula on large platter. Spoon potato mixture over arugula. Serve warm.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g

DEE'S TRI COLORED POTATO SALAD



Dee's Tri Colored Potato Salad image

I have had many potato salads in my lifetime. I like this one the best. I grew up with them made only with russet potatoes by my mom. I never liked hers because it us too mushy and russets make a grainy texture. I discovered I liked the texture and flavor of red potatoes better. Then when tri colored potatoes came out several yr ago, I started using them. I love the look of the yukon gold, red & purple potatoes in this salad. This is a borrowed net pic. I will post my pic when I make it tomorrow.

Provided by Dee Stillwell @LILLYDEE

Categories     Potatoes

Number Of Ingredients 13

2 - 28oz - bags of tri colored potatoes from trader joe's.or equivelent
8 - hard boiled eggs, shelled & chopped
2 cup(s) diced celery
1 bunch(es) green onions, chopped
1/4 cup(s) dill pickle relish, or finely chopped dill pickles
2 tablespoon(s) yellow mustard
3/4 cup(s) zesty italian salad dressing
2/3 cup(s) mayonnaise, add more if you like it looser
1/2 cup(s) sour cream, add more if you like it looser
1 1/2 teaspoon(s) seasoning salt
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) pepper
2 teaspoon(s) dill weed

Steps:

  • I like to steam my potatoes of this salad so the purple taters don't bleed their color so much. Steam until tender but not overdone & mushy. You can also use the steam water to cook the eggs. Chop all veggies while they are cooking. Cool eggs & potatoes until you can handle them, but still warm. Dice potatoes and pour salad dressing over them. Toss to coat. Dice eggs on top of potatoes. Cover and chill for a couple of hours. Put salad together by adding all the other ingredients. Mix well and adjust mayo or seasonings if necessary. Chill several hours before serving so flavors can marry. Enjoy!

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