Red White & Blue Potato Salad
By Micki Brown
Serves 4-6
½ lb red potatoes
½ lb white potatoes
½ lb blue potatoes
¼ cup onion chopped
¼ red bell pepper, chopped
2 stalks celery, chopped
4 eggs, hard boiled and sliced
⅓ cup extra virgin olive oil
¼ cup fresh parsley
2 tsp Dijon mustard
2 cloves garlic, minced
1 tsp sea salt
Black pepper to taste
1
Scrub and cube the potatoes, then place the red and white potatoes with some salt and enough water to cover by one inch. Do the same with the blue potatoes in a separate pot. Bring to a boil, then reduce heat and cook until potatoes are tender, but not too soft. Drain.
2
Transfer the potatoes to a large bowl and add the eggs, onion, bell pepper and celery.
3
In a small bowl, whisk together the remaining ingredients.
4
In a small bowl, whisk together the remaining ingredients.
Ingredients
½ lb red potatoes
½ lb white potatoes
½ lb blue potatoes
¼ cup onion chopped
¼ red bell pepper, chopped
2 stalks celery, chopped
4 eggs, hard boiled and sliced
⅓ cup extra virgin olive oil
¼ cup fresh parsley
2 tsp Dijon mustard
2 cloves garlic, minced
1 tsp sea salt
Black pepper to taste