Cooking with Chef Jo: My Triple Potato Salad

As promised last week, this is my recipe for my triple potato salad. It's one of my most requested recipes at picnics and it uses no mayonnaise. A bright, colorful side dish that can go with any grilled meat. Packed with vitamins and does your body good.

Jo's Triple Potato Salad

Serves 4- 1/2 cup servings
What you'll need
3 small red potatoes
1 medium sweet potato
3 small blue or Yukon Gold potatoes
1/2 small red onion, finely diced or thinly sliced
3/4 tsp dill weed
1/4 cup cilantro, finely chopped
1/4 cup parsley, finely chopped
1/2 cup extra virgin olive oil
1 tsp Dijon mustard
                                                         2 TBS apple cider vinegar
                                                         1 clove of garlic, finely minced
                                                         1/4 tsp sugar or sugar substitute
                                                         Salt and pepper to taste. For me it's a 1/4 tsp each
Putting it together

• Scour the potatoes to clean. Do not peel them.
• You can cook these several ways (boil in water, bake, or microwave them). Since this is part of my "It's Too Hot to Cook" series of recipes, I'll poke and microwave them. 5 minutes on high should do it.
• Set aside until cool enough to handle.
• Make your vinaigrette. Place the vinegar, mustard, garlic, sugar, salt and pepper in a bowl. Mix well. Then drizzle in the olive oil while whisking. Set aside. It will stay emulsified for several minutes.
• Peel the sweet potato. Leave the skins on the other two.
• Dice all potatoes (I usually do a 2" dice) and place into a medium sized mixing bowl.
• Add the red onions, cilantro, and parsley. Toss to combine.
• Pour the vinaigrette over the potato mixture. Toss to combine.
  
• Cover and set in the refrigerator for a minimum of two hours to allow the flavors to get happy.
• Toss again before service. All the vinaigrette should have absorbed into the potatoes.

I hope you enjoy my triple potato salad. It was one of my husband's favorite recipes too. It's definitely a change from regular potato salad.

For an added special touch, crumble some crispy bacon on top before service.

Y'all have  a blessed day!

Cockeyed Jo