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Red, white, and blue potato salad

Red, white, and blue potato salad


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


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.




Prep Time


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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