Red, White and Blue Potatoes

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Prep Time: 1 hour
Difficulty: Moderate
Yields: 6 servings

Patriotic Potatoes for the Fourth of July or anytime!

These instructions meet the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.


  • 2 cups fingerling potatoes (about 10oz)
  • 2 cups small red potatoes (about 10oz)
  • 2 cups small blue potatoes (about 10oz)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced


1) Wash potatoes and pat dry.

2) Bake* potatoes (at 425 °F) until tender- about 40 minutes (boiling will reduce blue skin color).

3) Cut fingerling and blue potatoes in half; cut red potatoes in quarters.

4) Place in a bowl.

5) Add onion, parsley, dill, chives.

6) Whisk vinegar and remaining ingredients together.

7) Pour over potato mixture; toss gently to combine.

8) Serve warm, at room temperature or chilled.

* Potatoes may instead be microwaved, steamed or grilled until tender.


Calories: 156

Carbohydrates: 27g

Total Fat: 4.7g

Cholesterol: 0mg

Saturated Fat: 0.7g

Dietary Fiber: 3g

% of Calories from Fat: 42%

Sodium: 418mg

Protein: 3g


Each serving provides; An excellent source of Vitamin C and a good source of potassium.


Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). All PBH endorsed recipes meet nutrition standards that maintain fruits and vegetables as healthy foods.


Adapted from Fruits and Veggies More Matters

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