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 |
