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Red, White & Blue Potato Salad

Total Time

Prep: 40 min. Cook: 10 min.

Makes

12 servings (1 cup each)

Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California

Ingredients

  • 1-1/4 pounds small purple potatoes (about 11), quartered
  • 1 pound small Yukon Gold potatoes (about 9), quartered
  • 1 pound small red potatoes (about 9), quartered
  • 1/2 cup chicken stock
  • 1/4 cup white wine or additional chicken stock
  • 2 tablespoons sherry vinegar
  • 2 tablespoons white wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 teaspoons stone-ground mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 6 tablespoons olive oil
  • 3 celery ribs, chopped
  • 1 small sweet red pepper, chopped
  • 8 green onions, chopped
  • 3/4 pound bacon strips, cooked and crumbled
  • 3 tablespoons each minced fresh basil, dill and parsley
  • 2 tablespoons toasted sesame seeds

Directions

  1. Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb.
  2. In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.

Nutrition Facts

1 cup: 221 calories, 12g fat (2g saturated fat), 10mg cholesterol, 405mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.