By Dianne Bunis
Patriotic for the 4th and healthy all summer long. Pass on the mayo, your arteries will thank you, and spice it up with chopped veggies, fresh herbs and a mustard vinaigrette. Add a sprinkle of red pepper flakes to set off the fireworks!
1 (32 oz.) bag of Trader Joe's "Potato Medley" (tri-colored: red, gold and purple)
1 tbsp. red onion, chopped
1/4 cup sweet red and yellow pepper, chopped
1 celery stalk, chopped (without top greens)
1/4 cup cold pressed extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp. Dijon mustard
1/8 tsp. dill, finely chopped
1/8 tsp. basil, finely chopped
sprinkle of dried red pepper flakes, optional
Sea salt, fresh ground pepper, to taste
Thoroughly wash potatoes (use a vegetable wash), place in a pot and cover with unsalted, cold water by 1 inch. Bring to a boil; reduce to a simmer, cook until tender (approx. 15 minutes). Run under cold water to cool, then drain; do not peel.
Cut potatoes in half, place in a serving bowl. Add celery, peppers and onion.
Whisk oil, vinegar and mustard, then add herbs. Pour over potatoes, mix well to combine. Season with salt and pepper. Refrigerate until ready to serve.
Note: It's not too late to plant some herbs in patio pots -- basil, dill, parsley, rosemary, thyme; that's as fresh as it gets!