Swap out the mayo based, creamy potato salads for this easy and colorful version! Bringing color and flavor to your plate with tricolor fingerling, red russet and baby purple potatoes. Perfect to bring out on July 4th this summer!
Why add purple potatoes in this recipe? Well first of all, it's a fun color! But more importantly, the major difference is the antioxidant content - purple potatoes have 4 times the amount of antioxidants than white russet potatoes. Anthocyanin is the pigment that creates the purple color and is what acts as an antioxidant to fight off damaging free radicals. Get your dose of anthocyanin from blueberries, plums, beets or here with purple potatoes!
Tri-Color Potato Salad
1 lb tricolor baby potatoes (or a mix of red russet, fingerling, and baby purple potatoes)
- 1/4 cup olive oil
- salt and pepper
- 1 onion, minced
- 1/2 cup parsley, roughly chopped
- 2 Tbsp Dijon Mustard
- WASH & COOK. Wash potatoes; place in a large pot, bring to a boil, then lower heat and simmer until potatoes are tender when pierced with a fork. Drain and cool until they can be easily handled.
- CHOP & COMBINE. Cut all potatoes in quarters and place in a large mixing bowl with freshly chopped parsley, 2 Tbsp Dijon Mustard and sprinkle of salt/pepper. Store in the fridge until serving.