Red, White and Blue Potatoes

Visit your local farmers market to prepare this patriotic side dish. Each serving provides a good source of vitamin C and potassium.

  • 2 cups fingerling potatoes (10 oz)
  • 2 cups small red potatoes (10 oz)
  • 2 cups small blue potatoes (10 oz)
  • 1/4 cup finely chopped red onion
  • 2 Tbsp. chopped fresh parsley
  • 1 Tbsp. chopped fresh dill
  • 1 Tbsp. chopped fresh chives
  • 1/4 cup red wine vinegar
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 2 tsp. Dijon mustard
  • 1/2 tsp. freshly ground black pepper
  • 1 garlic clove, minced

Wash potatoes and pat dry. Bake* potatoes in the oven at 425 F for about 40 minutes or until tender. Cut fingerling and blue potatoes in half, and red potatoes in quarters, then place in a bowl. Add onion, parsley, dill and chives. Whisks vinegar and remaining ingredients together and pour over potato mixture. Toss gently to combine. Serve warm, at room temperature or chilled.

Makes 6 servings.
Per serving: 156 calories. Fat: 4.6 grams. Sodium: 418 milligrams. Fiber: 3 grams. Saturated Fat: 0.7 grams. Total Carbohydrates: 27 grams. Protein: 3 grams.

*Note: Potatoes may be microwaved, steamed or grilled until tender.

Recipe adapted from Image courtesy of Flickr.

Join us on Pinterest Join Us On Pinterest

Contact Us | Directory of Services | Employment Opportunities | Employees Only

Anne Arundel County Government | Maryland Department of Health | Site Use Policy and Disclaimer | ADA Notice

Anne Arundel County Department of Health | 3 Harry S. Truman Parkway Annapolis, Maryland 21401
410-222-7095 | TTY (Relay): 7-1-1 | © 2022