EATING

Red, white, and blue potato salad

Red, white, and blue potato salad

Ingredients

10-12 small blue potatoes or small red potatoes
1 small garlic clove, minced
1/8 teaspoon kosher salt
1 tablespoon cider vinegar
1 tablespoon olive oil
1/2 teaspoon  Dijon-style mustard
1/4 teaspoon ground black pepper
1 1/2 cups  grape or cherry tomatoes, halved
3 tablespoons  crumbled goat cheese

Directions

In a large saucepan or Dutch oven with steamer insert, steam potatoes over 1 inch boiling water until just tender, 15‑20 minutes; drain and set aside to cool slightly.

To prepare dressing, finely mince the garlic and sprinkle with the salt. Use the flat side of a large knife to mash the garlic to a paste. Place in a small bowl or cup and add vinegar, oil, mustard, and pepper; whisk to blend.

When cool enough to handle but still warm, halve the potatoes (or quarter if large) and place in a medium bowl. Add tomatoes and dressing and toss to coat. Let stand 10 minutes to allow the flavors to blend, then sprinkle with the goat cheese and serve at once.

6

Servings

10 MINUTES

Prep Time

20 MINUTES

Cook Time

Nutrition facts

Serving Size 3/4 cup
Calories 90
Fat 4 g
Sat Fat 1.5 g
Trans Fat 0 g
Cholesterol 5 mg
Fiber 2 g
Protein 3 g
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