Red, White and Blue Potato Salad

  • Yield 8 servings

United States Potato Board


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



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