Purple & Red Potato Salad
with dijon vinaigrette
Consuming purple-colored fruits and vegetables may help lower the risk of heart disease and some forms of cancer. Makes 8 servings (10 cups) Total time: 1 hour 2 lb. small purple-skinned potatoes, quartered 1 lb. small red-skinned potatoes, quartered 1/4 cup dry white wine 1/4 cup each extra-virgin olive oil and white wine vinegar 3 Tbsp. Dijon mustard 1 cup minced scallion whites Salt and black pepper to taste 1 cup sliced scallion greens
Cook potatoes in a pot of boiling salted water until fork-tender, 10–12 minutes. Drain potatoes and arrange in a single layer on a baking sheet. Pour wine over warm potatoes and toss to coat; let cool to room temperature, 15–20 minutes.
Whisk together oil, vinegar, and Dijon for the vinaigrette; stir in scallion whites and season with salt and pepper.
Gently toss potatoes and scallion greens with vinaigrette; season with salt and pepper. Per serving: 210 cal; 7g total fat (1g sat); 0mg chol; 94mg sodium; 31g carb; 3g fiber; 4g protein