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Recipe by: Jill Melton, MS, RD
Looking for a colorful, delicious
potato salad recipe for the 4th of July? Look no further. This is one of the best potato salad recipes and it uses a variety of potatoes.
1 lb. small white potatoes (“Creamer” fingerling or yellow potatoes)
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.
Learn how to make traditional potato salad.
11 months ago
It really looks delightful. This is a great potato salad either warm as you fix it or cold. I use cider...
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