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Tricolor Potato Salad: Main Image

Quick Facts

Nutrition Facts

Calories 256
  Calories from Fat 118 (46%)
(20%)Total Fat 13g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(0%)Cholesterol 0mg
(23%)Sodium 548mg
(0%)Potassium 0mg
Total Carbohydrate 31g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(7%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Tricolor Potato Salad

Ingredients

  • 1/2 lb red skinned new potatoes, 1 1/2" dice, boiled

  • 1/2 lb Yukon gold potatoes, 1 1/2"dice, boiled

  • 1/4 lb royal purple potatoes, 1 1/2" dice, boiled

  • 2/3 cup olives, halved

  • 1/3 cup green onions, chopped

  • 1/3 cup celery, 1/4"diced

  • 1 Tbs red wine vinegar

  • 2 tsp Dijon mustard

  • 2 tsp capers, drained

  • 3 Tbs olive oil

  • 1/2 tsp salt

  • pinch ground black pepper

  • 2 Tbs parsley, chopped

Three varieties of potato give this salad color, taste, and sophistication that will delight guests at your next dinner party.

Directions

  • Combine red potatoes, Yukon gold potatoes, purple potatoes, olives, green onions and celery in a large mixing bowl and set aside.
  • In a medium bowl, whisk together red wine vinegar, mustard and capers. Gradually whisk in olive oil, then season with salt, pepper and parsley. Pour dressing over potato mixture and toss until evenly coated.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.