Herbed Yukon and Red Potato Salad

Servings: 8


  • 1-3/4 lb. red potatoes, quartered
  • 1-1/2 lb. Yukon gold potatoes, quartered
  • 3/4 cup chopped red bell pepper
  • 1/2 cup sliced green onions
  • 2 tbsp. chopped fresh parsley
  • 6 slices bacon, cooked and crumbled
  • Balsamic vinaigrette (recipe follows)


Bring a large pot of water to a boil. Add potatoes and cook for 10 minutes or until tender when pierced with the tip of a knife or a bamboo skewer; drain well and rinse with cold water. (Don't overcook.) Cut potatoes into bite-size pieces and place in a bowl with red pepper, onions, parsley and, if desired bacon. Pour vinaigrette over potatoes and toss well to coat with dressing. Cover and chill for 1 hour or overnight.

Balsamic vinaigrette: In a small bowl, whisk together 1/3 cup olive oil, 1/4 cup balsamic vinegar, 1-1/2 tbsp. Dijon mustard, 1-1/2 tsp. sugar, 1/2 tsp. salt and 1/4 tsp. pepper.

Values per serving:
Calories: 183, Total Fat: 9 g
Fiber: 5 g