Red, White and Blue Potato Salad (Vegan) Recipe
Local recipe. Quality ingredients, please! Celebrate in style and set off your own culinary fireworks this 4th of July! Please-if possible use the best radishes you can get either from your own garden or local farmer's market.
Ingredients
- 1 lb small red potato
- 1 lb small white potatoes
- 1 lb small blue potato (or purple)
- 1 red bell pepper, julienned
- 1/2 small red onion, julienned
- 4 small radishes, cleaned and sliced thinly
Dressing
- 1/2 cup extra virgin olive oil
- 3 tablespoons white wine vinegar (or plain distilled white vinegar)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon flat leaf parsley, chopped (aka Italian parsley)
Garnish
- flat leaf parsley, chopped
Instructions
- Boil potatoes until softened. Drain, cool and cut into 1/2" rounds.
- Whisk together the dressing ingredients except for the oil.
- Whisk in oil slowly (or use a food processor).
- Combine the potatoes, bell peppers, onions and radishes and gently toss with dressing.
- Taste and adjust seasoning. Garnish with the remaining parsley and serve immediately or cover and refrigerate until ready to eat. Best eaten at room temperature.
- Servings are estimated.
Your Own Notes
Nutrition
Serving: 206gCalories: 345.6kcalCarbohydrates: 42.3gProtein: 5.1gFat: 18.4gSaturated Fat: 2.6gSodium: 236.5mgFiber: 5gSugar: 2.8g
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