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)
• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 3/4 cup chopped roasted red peppers, rinsed
• 4 scallions, thinly sliced
• 1/4 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.

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