Tricolor Potato Salad

Name: Tricolor Potato Salad
Ingredients: 1/2 pound Red skinned new potatoes (1 1/2” dice, boiled); 1/2 pound Yukon gold potatoes (1 1/2”dice, boiled); 1/4 pound Royal Purple potatoes (1 1/2” dice, boiled); 2/3 cup California Black Ripe Olives (halved); 1/3 cup Green onions (chopped); 1/3 cup Celery (1/4”diced); 1 tablespoon Red wine vinegar; 2 teaspoon Dijon mustard; 2 tablespoon Capers (drained); 3 tablespoon olive oil; 1/2 teaspoon salt; pinch Ground black pepper; 2 Tablespoons Parsley (chopped)

Jamie Geller Test Kitchens • Jun 17, 2010 (Updated: Aug 20, 2019)Comment Jump to Recipe

Tricolor Potato Salad

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Servings

Ingredients

1/2 pound Red skinned new potatoes 1 1/2” dice, boiled
1/2 pound Yukon gold potatoes 1 1/2”dice, boiled
1/4 pound Royal Purple potatoes 1 1/2” dice, boiled
2/3 cup California Black Ripe Olives halved
1/3 cup Green onions chopped
1/3 cup Celery 1/4”diced
1 tablespoon Red wine vinegar
2 teaspoon Dijon mustard
2 tablespoon Capers drained
3 tablespoon olive oil
1/2 teaspoon salt
pinch Ground black pepper
2 Tablespoons Parsley chopped

Instructions

1 Combine red potatoes, Yukon Gold potatoes, purple potatoes, California Ripe olives, green onions and celery in a large mixing bowl and set aside.2 In a medium bowl, whisk together red wine vinegar, mustard and capers.3 Gradually whisk in olive oil, then season with salt, pepper and parsley.4 Pour dressing over potato mixture and toss until evenly coated.
Source: California Olive

Category: RecipesSide Dishes

Holidays: Lag BaomerSukkot

Diets: Pareve

Styles: Cook For A Crowd