Dees Tri Colored Potato Salad Recipes

RUSTIC TRI-COLORED POTATO SALAD

Steps:

• Clean and cut potatoes into bite size pieces
• Chop Garlic into a fine chop
• Preheat oven to 375 degrees
• Place potatoes in large bowl and add 1/4 C olive oil and mix to coat potatoes
• Place on baking sheet in single layer
• Chop fresh rosemary and sprinkle over potatoes along with garlic
• Bake for 30 minutes or until potatoes are tender
• Remove from oven and allow to cool for 10 minutes
• Transfer Potatoes to bowl and squeeze juice from 2 lemons over potatoes
• Add 1/4 C olive oil and salt and pepper to taste
• Stir in crumbled blue cheese and serve

TRICOLOR POTATO SALAD

Steps:

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

DEE'S TRI COLORED POTATO SALAD

Steps:

• I like to steam my potatoes of this salad so the purple taters don't bleed their color so much. Steam until tender but not overdone & mushy. You can also use the steam water to cook the eggs. Chop all veggies while they are cooking. Cool eggs & potatoes until you can handle them, but still warm. Dice potatoes and pour salad dressing over them. Toss to coat. Dice eggs on top of potatoes. Cover and chill for a couple of hours. Put salad together by adding all the other ingredients. Mix well and adjust mayo or seasonings if necessary. Chill several hours before serving so flavors can marry. Enjoy!

TRICOLOR POTATO SALAD

Steps:

• Put the Yukon gold and sweet potatoes in a large pot and cover with water. Add 2 teaspoons of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 12 to 15 minutes. Drain and let cool until just slightly warm.
• Put the purple potatoes in a medium pot and cover with water. Add 1 teaspoon of salt and bring to a light boil over medium heat. Cook until the potatoes are tender but still retain and hold their shape, about 10 to 12 minutes. Drain and let cool until just slightly warm.
• In a large serving bowl, combine the remaining ingredients and mix until blended. Add the potatoes and gently toss until they are completely coated.

SMASHED TRI-COLOR POTATOES

Steps:

• Combine the potatoes, garlic and bay leaves in a large pot and cover with cold water by about an inch. Add some salt, then cover with a lid and bring to a boil. Lower the heat and simmer the potatoes until a fork can easily pierce the skin, 15 to 20 minutes.
• Preheat the oven to 375 degrees F. Drain the potatoes and return them to the pot with the garlic (be sure to discard the bay leaves). Add the oil and butter and sprinkle with salt and pepper. Using a potato masher, smash the potatoes into a chunky mixture.
• Spread the potato mixture in an even layer in a large casserole or gratin dish. Season the potatoes again with salt and pepper, drizzle with additional oil and sprinkle the Parmesan over the top. Bake the potatoes until a crispy, golden crust forms on top, 35 to 45 minutes. Dot sour cream across the top and garnish with dill, chives and lemon zest while hot.

TRICOLORE SALAD WITH ORANGES

Steps:

• Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
• In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
• In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.