Red White and Blue Potato Salad

Red White and Blue Potato Salad


  • 1 pound small white potatoes
  • 1 pound small red potatoes
  • 12 ounces small purple/blue potatoes
  • 3 tablespoons walnut oil or olive oil, divided
  • 2 ounces chopped ham
  • 1/3 cup chopped walnuts
  • 8 garlic cloves, finely chopped
  • 3 tablespoons sherry or white balsamic vinegar
  • 1 cup finely chopped red or orange bell pepper
  • 4 green onions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Cut potatoes into 1 1/2 inch cubes. Steam for 25 minutes or until potatoes are tender. Heat 1 tablespoon walnut oil in a medium skillet. Add ham, walnuts, and garlic; sauté for 10 minutes.
  2. Add vinegar and stir well. Toss potatoes, ham mixture, remaining 2 tablespoons walnut oil, bell pepper, green onions, salt and pepper in a large bowl.
  3. Serve warm or cold.

Recipe and Photo Courtesy of United States Potato Board

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