Red White & Blue Potato Salad

By Micki Brown

Serves 4-6


½ pound red potatoes

½ pound white potatoes

½ pound blue potatoes

¼ cup onion chopped

¼ red bell pepper, chopped

2 stalks celery, chopped

4 eggs, hard boiled and sliced

1/3 cup extra virgin olive oil

¼ cup fresh parsley

2 tbsp fresh lemon juice

2 tsp Dijon mustard

2 cloves garlic, minced

1 tsp sea salt

Black pepper to taste


  • 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.
  • Transfer the potatoes to a large bowl and add the eggs, onion, bell pepper and celery.
  • In a small bowl, whisk together the remaining ingredients.
  • Drizzle the olive oil mixture over the potatoes and let rest for 10 minutes, tossing lightly every couple of minutes. Season with sea salt and pepper and serve immediately, or cover and refrigerate. It will keep for up to 2 days.