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Red, White & Blue Potato Salad

Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California
  • Total Time
    Prep: 40 min. Cook: 10 min.
  • Makes
    12 servings (1 cup each)

Ingredients

  • 1-1/4 pounds small purple potatoes (about 11), quartered
  • 1 pound small Yukon Gold potatoes (about 9), quartered
  • 1 pound small red potatoes (about 9), quartered
  • 1/2 cup chicken stock
  • 1/4 cup white wine or additional chicken stock
  • 2 tablespoons sherry vinegar
  • 2 tablespoons white wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 teaspoons stone-ground mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 6 tablespoons olive oil
  • 3 celery ribs, chopped
  • 1 small sweet red pepper, chopped
  • 8 green onions, chopped
  • 3/4 pound bacon strips, cooked and crumbled
  • 3 tablespoons each minced fresh basil, dill and parsley
  • 2 tablespoons toasted sesame seeds

Directions

  • Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb.
  • In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.
Nutrition Facts
1 cup: 221 calories, 12g fat (2g saturated fat), 10mg cholesterol, 405mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.