Tri Colored Pepper Potato Salad
This vegan, gluten free, dairy free potato salad is a delicious party side dish that full of colorful, antioxidant packed veggies.
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
Serving: 1gSodium: 170mgSugar: 2gFiber: 2gCholesterol: 0mgCalories: 130kcalSaturated Fat: 1gFat: 8gProtein: 2gCarbohydrates: 14g
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