Try this updated version of a classic American recipe! We will be combining white, purple and red potatoes for color and more phytonutrients. The salad also provides dietary fiber from the tender skins left on the baby potatoes. This salad also tastes better after it has cooled and the flavors develop.
- 4 cups
- 2 ½ cups tri-color baby potatoes, cut into 1/2” pieces (about 15 potatoes)
- ¼ cup diced sweet onion
- ½ cup diced celery
- 1⁄2 red bell pepper, finely diced
- 1⁄4 cup minced fresh parsley
- 1 tsp dried dill weed
- 3 Tbsp mayonnaise
- 1 Tbsp rice vinegar
- 1 tsp Dijon mustard
- 1⁄8 tsp salt
- 1⁄8 tsp ground black pepper
- Steam the potatoes until just tender when pierced with a fork, about 10 minutes. Do not overcook.
- Transfer potatoes to a large bowl and add the onion, celery, bell pepper, parsley, and dill weed.
- In a separate bowl, combine the mayonnaise, vinegar, mustard, salt, and pepper. Mix well.
- Add the dressing to the potato mixture and toss gently until evenly distributed. Chill thoroughly before serving.
- Stored in a covered container in the refrigerator, leftover potato salad will keep for up to 3 days.
The Cancer Survivor’s Guide by Neal Barnard