Wednesday, May 13, 2020

Tri Color Potato Salad #BBQWeek

This delicious salad begins with 3 varieties of potatoes tossed in wine while still warm and then dressed with Dijon vinaigrette.


Every BBQ needs Potato Salad and this version is perfect.  It is served at room temperature and is safe to leave out without refrigeration during those summer get togethers.
The Festive Foodies are sharing BBQ recipes all week long.  Christie of A Kitchen Hoor's Adventures invited us saying that anything you would find at a BBQ is fair game.

I joined in on Monday with this Pulled Pork made on my new smoker grill.  I'm back today with a wonderful potato salad that is perfect for a BBQ.


I always thought I didn't like potato salad.  I would always pass it by at pot lucks, picnics and bbqs.  Then I made this Potato and Green Bean Salad that was dressed in vinaigrette instead of mayo and discovered that I loved potato salad made this way.

And while I still make mayo based potato salads for my family who loves it like this Bohemian Style Potato Salad filled with veggies or this Potato and Pea salad dressed in Buttermilk Dressing, I much prefer those without mayo like this Hot O'Brien Potato Salad and this beautiful salad I'm sharing with you today.

I'm looking forward to life getting back to normal, opening the pool and hosting a BBQ. When it does I will be going onto social media and searching #BBQWeek for menu inspiration.  Until then Stay Home/Stay Safe/Stay Well.



#potatoes, #salad, #vinaigrette,
Side Dishes, Salads, Potatoes
American
Yield: 8 Servings
Author:

Tri Color Potato Salad

Tri Color Potato Salad

This delicious salad begins with 3 varieties of potatoes tossed in wine while still warm and then dressed with Dijon vinaigrette.

Ingredients:

  • 1/4 c. olive oil
  • 1/4 c. champagne vinegar
  • 3 T. Dijon mustard
  • 3 scallions, minced
  • 1/4 c. dry white wine
  • salt and pepper, to taste
  • 3 lbs assorted baby yukon gold.red and purple potatoes, quartered

Instructions:

  1. Whisk together the oil, vinegar, mustard, scallions, salt and pepper.  Set aside.
  2. Place potatoes into a pot of cold, well salted water and place over high heat.  Bring to a boil and cook for 5 minutes or so, until fork tender.  Drain, toss with the white wine and place onto a baking sheet to cool to room temperature.
  3. Place potatoes into serving bowl and gently fold in the vinaigrette before serving.

Notes:

Adapted from a recipe found in Cuisine at Home, Issue #106
Calories
230.63
Fat (grams)
7.18
Sat. Fat (grams)
1.00
Carbs (grams)
36.95
Fiber (grams)
4.13
Net carbs
32.81
Sugar (grams)
2.26
Protein (grams)
4.58
Sodium (milligrams)
207.41
Cholesterol (grams)
0.00
Created using The Recipes Generator


10 comments:

  1. oohh...I have a bag of those tri-colored potatoes and this is what I am doing with them!

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    Replies
    1. Enjoy Lisa...just a hint, when I make them next time I am adding in crumbled bacon.

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  2. I love using different colored potatoes! SO fun!

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  3. I love all types of potato salad, so I am looking forward to trying your recipe. The ingredients sound like they would be amazing together.

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  4. Oh yummm I love that you have dijon in vinaigrette - this sounds delicious, and the perfect side to just about anything!

    ReplyDelete
  5. Those colored potatoes are so fun to cook with! I did a red white and blue salad one year. So fun.

    ReplyDelete

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