Red, White, and Blue Potato Salad

Healthy Recipe Summer BBQ edition!

Side Dish: Red, White, and Blue Potato Salad

Entree: Summer Salmon Skewers with Lemon-Parsley Pesto
Beverage: Watermelon and Cucumber Tonic
Dessert: Grill-Baked Apple Crisp
5 Tricks to Stay Slim at Your Summer BBQs

Ingredients

• 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
• 2 cups small red potatoes, quartered (about 10 ounces)
• 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

Preparation

1. Place fingerling and red potatoes 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.
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.
3. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

Nutrition Information

6 servings

Calories: 250
Fat: 7.5g
Protein: 6.9g
Carbohydrates: 39.6g
Fiber: 3.9g
Sodium: 576mg

Try this delicious recipe from myrecipes.com