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Tricolor Potato Salad

Tricolor Potato Salad
  • Prep 30 min
  • Total 40 min
  • Servings 12
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.
February 28, 2018

Ingredients

  • 3 lb (1.5 kg) 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

  • 1
    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.
  • 2
    Meanwhile, in large bowl, beat oil, vinegar, mustard, garlic, salt and pepper with whisk until combined. Stir in onions, parsley and thyme.
  • 3
    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.

  • Small tricolor potatoes usually come in 1 1/2-lb bags. Want more purple? Look for baby purple potatoes in the same-sized bags at gourmet grocers.
  • Be gentle cutting the potatoes to avoid mashing them.

Nutrition Facts

Serving Size: 12
Calories
180
Total Fat
9g
Saturated Fat
1.5g
Trans Fat
0g
Cholesterol
0mg
Sodium
350mg
Total Carbs
21g
Dietary Fiber
2g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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