Hannaford homepage

Print This Recipe

Purple and White Potato Salad with Chives

Avreage Rating


Get Ready

Servings: Serves 6

Cook Time: 7 minutes

Prep Time: 18 minutes


1 1/2 lbs purple potatoes (if unavailable, use red potatoes)
1 1/2 lbs boiling potatoes, such as new or white round potatoes
1/3 cup extra-virgin olive oil
1/4 cup rice or white wine vinegar
1/8 cup dijon mustard with whole mustard seeds
1 pinch salt
1 pinch Black pepper, freshly ground
1/3 cup Fresh chives, snipped into small pieces


1. Wash and peel both types of potatoes. (If using red potatoes, wash and leave skin on.) Cut each potato in half lengthwise and then slice into 1/2-inch half moons.
2. Place in large pot and cover with cold water. Bring to a boil and cook for about7 minutes, or until potato slices can be easily pierced by the tip of a sharp knife. Drain potatoes and set aside in a large bowl to cool.
3. Whisk together olive oil, vinegar, and mustard. Add salt and pepper to taste. Pour dressing over potatoes. Sprinkle chives over and serve.
Courtesy of Taste for Life
Recipe from the Taste for Life test kitchen

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 298 kcal (14%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 7 g (35%)
Cholesterol 0 mg (0%)
Sodium 310 mg (12%)
Total Carbohydrates 47 g (15%)
Dietary Fiber 9 g (36%)
Protein 8 g (13%)
Vitamin A 10 IU (0%)
Vitamin C 35 mg (58%)
Calcium 30 mg (0%)
Iron 8 mg (13%)

send to printer