Dressed with a tangy lemon dressing 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.
Makes: 4 1/2 cups
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
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.
Whisk lemon juice, oil, salt and pepper in a large bowl. Cut the potatoes in half, add to the bowl and toss to coat.
Just before serving, add peppers, scallions and mint to the salad and toss gently.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Finish Step 3 just before serving. Add more lemon juice and/or salt to taste.
Per serving: 206 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 30 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 441 mg sodium; 744 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Potassium (21% dv)