Red, White & Blue Potato Salad

Dressed with a tangy lemon vinaigrette and fresh mint, this healthy red-white-and-blue potato salad makes the perfect potluck contribution. Make it the day before, and stir in the peppers and herbs right before you serve it.

Prep/Cook Time: 55 Minutes, Servings: 6

Ingredients

• 2 pounds baby potatoes, a mix of white and blue (or purple)
• ¼ cup lemon juice
• 3 tablespoons extra-virgin olive oil
• ½ teaspoon salt
• Freshly ground pepper to taste
• ¾ cup chopped roasted red peppers, rinsed
• 4 scallions, thinly sliced
• ¼ cup chopped fresh mint

Directions

1. Place potatoes in a large saucepan or Dutch oven, and cover with lightly salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes.
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Cut the potatoes in half, add to the bowl and toss to coat.
3. Just before serving, add peppers, scallions and mint to the salad and toss gently.

Nutritional Information

Per Serving: 206 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 30 g carbohydrate; 0 g added sugars; 2 g total sugars; 4 g protein; 3 g fiber; 441 mg sodium; 744 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.