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Summer Potato Salad by


2 lbs. baby new potatoes, cooked, peeled and halved
1 large shallot, chopped
4 scallions, chopped
1 small bunch fresh chives, chopped
1/2 bunch flat leaf Italian parsley, chopped
1 red bell pepper, diced
1 yellow bell pepper, roughly chopped
1 orange bell pepper, cut into fine strips
1/2 c. Vegenaise
3 tbsp. white balsamic vinegar
Salt & pepper to taste


As potatoes are cooling, mix the rest of the ingredients in a large bowl - your mixture should be thick, not soupy
Add a little more vinegar or a spoonful more Vegenaise to get an appropriately "saucy" consistency
When potatoes are still slightly warm, add them to the mixture and stir delicately, so as not to mar the skins of the potatoes
Let cool in the fridge for about 2 hours, or if you just can't stand it, eat while still warm

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