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Patriotic Potato Salad
By Chef Nancy Eisman

Patriotic Potato Salad

16 ounces Baby Dutch Yellow® Potatoes
16 ounces Purple Potatoes
16 ounces Baby Red Potatoes
4 Cipolline Onions diced
1 jar Fire Roasted Sweet Red Bell Peppers drained and diced
Freshly Ground Black Pepper to taste
2 ounces Blue Cheese crumbled
1/4 cup Rice Wine Vinegar
1/4 cup Extra Virgin Olive Oil

In a large covered pot, steam all the potatoes until tender, approximately 15 minutes.

Remove from stove and when cool enough to handle, cut the potatoes into quarters and place in a bowl.

Add the diced roasted bell peppers, cipolline onions, and crumbled blue cheese and gently toss to combine.

Whisk together the vinegar and oil, pour over the potato mixture and toss until coated.

eason with freshly ground rainbow pepper.

Serve warm or chilled.