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.

• DIY Hot Dog Onion Sauce by Palatable Pastime
• Grilled Italian Sausages with Peppers and Onions by Blogghetti
• Jalapeno Popper Potato Salad by The Spiffy Cookie
• Poppy Seed Slaw by Our Good Life
• Smoked Ribs with KC Style Sauce by A Kitchen Hoor's Adventures
• Southwest Pasta Salad with Lime Vinaigrette by Making Miracles
• Southwestern Deviled Eggs by The Freshman Cook
• Sugar Cone Chocolate Chip Cookies by Hezzi-D's Books and Cooks
• Summer Berry Spinach Pasta Salad by Sweet Beginnings
• Tortellini Pesto Salad by Our Crafty Mom
• Tri Color Potato Salad by A Day in the Life on the Farm

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: Wendy Klik

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

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Property of A Day in the Life on the Farm

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