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Tricolor Potato Salad

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Tablespoon Kitchens
Updated Mar 16, 2017
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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.

Tricolor Potato Salad

  • Prep Time 30 min
  • Total 40 min
  • Servings 12
  • Ingredients 12
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Ingredients

Potatoes

  • 3 lb small (two-bite) potato medley (white, red and purple)
  • 8 cups water

Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 6 cloves garlic, very finely chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 10 green onions, thinly sliced
  • 1/2 cup chopped fresh Italian (flat-leaf) parsley leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 4 cups baby arugula

Instructions

  • Step 
    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.
  • Step 
    2
    Meanwhile, in large bowl, beat oil, vinegar, mustard, garlic, salt and pepper with whisk until combined. Stir in onions, parsley and thyme.
  • Step 
    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.

Nutrition

180 Calories
9g Total Fat
3g Protein
21g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
80
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
% Daily Value*:
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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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