Mediterranean Red Skin Potato Salad

  • Yield: 10 servings

When tossed, this salad is a beautiful ruddy pink color. Add chopped sun-dried tomatoes, capers and Kalamata olives, if you like, and substitute 1/2 cup extra-virgin olive oil for the mayonnaise


5pounds red bliss potatoes with skins on, washed well
1medium red onion, minced
1cup chopped dill pickles or cornichons
1cup chopped roasted red peppers
1tablespoon tomato paste
1tablespoon Dijon-style mustard
1cup low-fat mayonnaise
1tablespoon red wine or balsamic vinegar
1/4cup chopped parsley
Salt and freshly ground black pepper


  1. Boil the potatoes in plenty of water to cover about 20 minutes until tender but still firm. Drain and place on a plate tocool. Slice about 1/2-inch thick.
  2. Combine remaining ingredients in a large mixing bowl. When the potatoes are cool, add to bowl and mix until combined well.

Nutritional Info *per serving

  • Calories 210
  • Fat 4g
  • Saturated Fat .1g
  • Cholesterol 0mg
  • Sodium 369mg
  • Carbohydrate 42g
  • Fiber 4g
  • Sugars 5g
  • Protein 5g