Tri-color French Potato Salad
When you cook and then cool potatoes, you convert some starch to resistant starch which is helpful to feeding good bacteria. Purple potatoes reduce inflammation and increase antioxidants lowering the risk of stroke. You can switch out the herbs to your liking – chives and rosemary are both excellent. Makes 6 servings as a side dish.
2 pounds red, yellow, and purple potatoes (6 medium or 10 small)
2 Tbsp red wine vinegar
2 Tbsp white vinegar
1 Tbsp stoneground mustard
1 large clove of garlic, minced
2 tsp salt
½ tsp pepper
2 Tbsp fresh dill
2 Tbsp fresh parsley
3 green onions
Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 25 minutes. Drain and chill until cool.
Wisk vinegar, mustard, garlic, salt, and pepper for dressing. Chop herbs and green onions.
Chop the potatoes and place in a large bowl. Pour on dressing and mix gently. Garnish with herbs and green onions.