Red, White and Blue Potato Salad

United States Potato Board
  • Yield: 8 servings


1pound small white potatoes
1pound small red potatoes
12ounces small purple/blue potatoes
3tablespoons walnut oil or olive oil, divided
2ounces chopped ham
1/3cup chopped walnuts
8 garlic cloves, finely chopped
3tablespoons sherry or white balsamic vinegar
1cup finely chopped red or orange bell pepper
4 green onions, sliced
1/2teaspoon salt
1/4teaspoon freshly ground pepper


  1. Cut potatoes into 1 1/2 inch cubes. Steam for 25 minutes or until potatoes are tender. Heat 1 tablespoon walnut oil in a medium skillet. Add ham, walnuts, and garlic; sauté for 10 minutes. Add vinegar and stir well. Toss potatoes, ham mixture, remaining 2 tablespoons walnut oil, bell pepper, green onions, salt and pepper in a large bowl. Serve warm or cold.

Recipe courtesy of the United States Potato Board

Nutritional Info *per serving

  • Calories 180
  • Fat 9g
  • Saturated Fat 1g
  • Cholesterol 5mg
  • Sodium 290mg
  • Potassium 357mg
  • Carbohydrate 20g
  • Fiber 2g
  • Sugars 1g
  • Protein 5g
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