Red, White and Blue Potato Salad

Created by Jill Melton, MS, RD, former senior food editor of Cooking Light, and director of communications for Food Insight.   If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

• 1 pound small white potatoes (“Creamer” Fingerling or Yukon Gold)
• 1 pound small red potatoes
• 12 ounces Purple Peruvian 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, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Cut the potatoes into 1 1/2 inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender.
Heat 1 tablespoon walnut oil in a medium skillet. Add ham, walnuts, and garlic. Sauté 10 minutes. Add sherry vinegar, stir well. In a large bowl, toss ham mixture with potatoes, additional 2 tablespoons walnut oil, red pepper, green onions, salt and pepper. Serve warm or cold with grilled steak, burgers, chicken or fish.