Enjoy this nutrient packed, gluten free and dairy free Tri Colored Pepper Potato Salad at your next party!
Tri Colored Pepper Potato Salad
Potatoes get a bad rap in the media. The whole “Don’t eat white foods” thing baffles me because there are SO many white foods that are super nutritious. Look at cauliflower, garlic, onions, bananas, cabbage, beans, milk, cottage cheese and so much more.
Potatoes not only taste great, but they’re good for you. One medium sized (5.3-ounce) potato, eaten with the skin on has just 110 calories and is packed with more potassium than a banana and half your daily value of vitamin C.
Potatoes themselves are also naturally fat-free and gluten free! I think the reason people believe potatoes are unhealthy is a result of the more common ways they are prepared. Fries anyone? Or an innocent baked potato drowning in butter, sour cream and/or stuffed with bacon and cheese? While potato salad is a much-loved traditional summer side, it can also be heavy on the calories and fat.
This uniquely delicious potato salad uses a modest amount of heart-healthy olive oil instead of the traditional mayonnaise. Also, I added colorful veggies to pump up the nutrition content.
All Summer holidays including Memorial Day, Father’s Day, July 4th, and Labor Day call for barbecues and gatherings with friends and family. Enjoy this vegan and gluten free side at your next party- your guests will cheer! Make sure to prepare it ahead of time to allow the flavors to develop- it’s much tastier the next day.
Enjoy nutritious, #glutenfree, #dairyfree Tri-Colored Pepper Potato Salad at your next party! http://wp.me/p4LsrV-68 Share on X
Tri Colored Pepper Potato Salad
Ingredients
- 2 pounds red potatoes chopped
- 1 teaspoon salt for the water
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon Extra Virgin Olive Oil
- ½ yellow onion diced, approx 1 cup
- ½ yellow bell pepper chopped small
- ½ orange bell pepper chopped small
- ½ red bell pepper chopped small
- 3 Tablespoons white wine
- 2 Tablespoon low sodium chicken broth or vegetable broth
- 1 ½ Tablespoons lemon juice
- ½ teaspoon minced garlic
- ½ teaspoon Dijon mustard
- ¾ teaspoon salt can use less
- ½ teaspoon black pepper
- ⅓ cup Extra Virgin Olive Oil
- 2-3 Tablespoons fresh parsley chopped
Instructions
- Chop potatoes, place in pot and cover with water. Add 1 teaspoon salt and bring to a boil.
- Simmer until just slightly underdone, approx 15 minutes.
- Remove potatoes from pot with slotted spoon and place in bowl. Add 1 Tablespoon apple cider vinegar and stir. Set aside.
- Meanwhile, heat 1 Tablespoon olive oil in sauté pan on med-high heat. Saute onions for approx 3 minutes, then add all peppers.
- Turn down heat to medium and gently sauté for approx 20 minutes.
- For last few minutes turn heat to medium high allowing onions and peppers to brown.
- While veggies are cooking, in a medium bowl, combine wine, chicken broth, lemon juice, garlic, Dijon, ¾ teaspoon salt and pepper. Slowly whisk in oil until combined, set aside.
- Add veggies to potatoes and slowly add dressing while gently stirring. Add parsley and place in refrigerator to allow flavors to develop.
Nutrition
Tri Colored Pepper Potato Salad Label
Do you prefer your potato salad creamy or vinegary? Please share your favorite potato salad recipe link in the comments below 🙂
Love the addition of other veggies!
Thanks, Julie!
Yum! Looks delicious and the nutrition profile is also something to cheer about!
Re Tri-coloured Pepper Potato Salad ; Is this best served hot or cold ?
I supposed it could go either way, I typically serve it cold and the flavors develop more the longer it sits.