Posted by Mary Demakes on May 25, 2020
Private Home Care honors Memorial Day. We also are strong advocates for nutrition. And we are combining the best of both worlds! It is also a great way to honor a loved one who has fallen in the line of duty by making their favorite foods – healthy versions!
Healthy Red White and Blue Potato Salad — no mayo!
This is a classic dish for Memorial Day barbecues, but does not have any mayo and incorporates yummy fresh herbs! (Extra points if you grow the herbs in your Tower Garden!)
Ingredients:
2 cups fingerling potatoes halved lengthwise (about 10 ounces)
2 cups small red potatoes, quartered (about 10 ounces) **a great substitute are red carrots – adds more flavor and texture to the dish!
2 cups small blue potatoes, halved lengthwise (about 10 ounces)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-cooked large eggs, finely chopped
1/4 cup red wine vinegar
2 tablespoons olive oil
1 1/4 teaspoons salt
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
Step 1
Place fingerling and red potatoes (or red carrots!) in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
Step 2
Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
Step 3
Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.