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. One of the best potato salad recipes using a variety of potatoes.
1 lb. small white potatoes (“Creamer” Fingerling or Yukon Gold)
1 lb. 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.
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