Tricolor Potato Salad

Traditional recipes

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This beautiful riff on traditional French-style potato salad lets the tricolor potatoes shine with loads of herbs and olive oil instead of heavy mayo.MORE+LESS-

Potatoes

lb small (two-bite) potato medley (white, red and purple)

Dressing

1/2

cup extra-virgin olive oil

tablespoon Dijon mustard

cloves garlic, very finely chopped

1/2

teaspoon ground black pepper

green onions, thinly sliced

1/2

cup chopped fresh Italian (flat-leaf) parsley leaves

tablespoon chopped fresh thyme leaves

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1
In 5-quart stockpot or Dutch oven, place potatoes and water. Cover and heat to boiling; reduce heat to medium-low. Simmer covered 9 to 11 minutes or until potatoes are tender when pierced with paring knife. Drain potatoes; cool about 10 minutes or until cool enough to handle.
2
Meanwhile, in large bowl, beat oil, vinegar, mustard, garlic, salt and pepper with whisk until combined. Stir in onions, parsley and thyme.
3
Cut potatoes in quarters, and add to vinaigrette in bowl; toss to coat. Spread arugula on large platter. Spoon potato mixture over arugula. Serve warm.

Expert Tips

Small tricolor potatoes usually come in 1 1/2-lb bags. Want more purple? Look for baby purple potatoes in the same-sized bags at gourmet grocers.
Be gentle cutting the potatoes to avoid mashing them.

Nutrition Facts

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 1 1/2g 6% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 350mg; 14%
Potassium: 580mg; 16%
Total Carbohydrate: 21g; 7%
Dietary Fiber 2g 11% Sugars 2g
Protein: 3g

Vitamin A: 10%; 10%
Vitamin C: 15%; 15%
Calcium: 4%; 4%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;