Purple, Red, & Gold Potato Salad Recipe

Purple, Red, & Gold Potato Salad is a salad you must try.  Have you seen the beautiful purple potatoes in your grocery store and passed them by?  Go back and buy some!  You will fall in love with this healthy potato salad.  It is low fat and easy to make.

This colorful potato salad is a great way to feature the flavors of Yukon Gold and Red Potatoes.  If you can, use fresh herbs in the recipe.  The flavor of the herbs and the mustard vinaigrette dance on your tongue.  Serve this Purple, Red, & Gold Potato Salad Recipe with a simple stir fry of snow peas, mushrooms and red onion, and a roasted, bone-in chicken breast.
This delicious Potato Salad Recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.  Also check out Karen’s Roasted Rainbow Potatoes using these great multi-colored potatoes.

 

Purple, Red, & Gold Potato Salad

 

Purple, Red, & Gold Potato Salad Recipe:

Purple, Red, and Gold Potato Salad Recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 4 to 6 servings

Ingredients:

Viniagrette (see recipe below)
1 pound small red potatoes
1 pound small purple potatoes
1 pound small Yukon Gold potatoes
1 tablespoon extra-virgin olive oil
Several sprigs of Italian flat-leaf parsley leaves, rough chop
1 bunch of fresh snipped chives
2 sprigs of fresh marjoram leaves, rough chop

 

Instructions:

Prepare Vinaigrette and set aside.

Steam each variety of potato separately:

To steam the potatoes, arrange whole potatoes on a steamer rack.  Steam over 1 to 2 inches of boiling water, approximately 30 to 35 minutes.  Check for doneness by inserting a sharp knife into the potato - there should not be any resistance.  Remove from heat and let potatoes cool slightly, but still warm; cut into large chunks.

Place the potato chunks into a large bowl.  Add the olive oil and toss gently to coat.  Drizzle with the prepared Vinaigrette, adding just enough to lightly coat the potatoes (you will not not use all the Vinaigrette).

Transfer to a serving bowl.  Sprinkle with parsley, chives, and marjoram.

Give the potatoes a gentle toss before serving.  I like to serve these just warm or at room temperature.

Place the extra Vinaigrette on the table to add if desired.

Makes 4 to 6 servings.

 

Vinaigrette Recipe:
4 tablespoon extra-virgin olive oil
1 tablespoon sherry wine vinegar
1 teaspoon Dijon mustard
garlic clove, finely minced
Coarse salt or sea salt and freshly-ground black pepper

In a small jar with a tight-fitting lid, add the olive oil, wine vinegar, Dijon mustard, garlic, salt, and pepper; shake well and set aside until ready to use.

 

https://whatscookingamerica.net/KarenCalanchini/Purple-Red-Gold-Potatoes.htm

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Categories:

Potato Salads    Potatoes    Salad & Salad Dressing Recipes   

Comments and Reviews

One Response to “Purple, Red, & Gold Potato Salad Recipe”

  1. Alex

    This is perfect! Please keep posting and cooking. I really happy to find your lovely blog.

    Reply

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