A triple play of potatoes – red, white and purple – turns everyone’s favorite side into a patriotic picnic display. Spread out a blanket and make room on your plate!

Ingredients:

• 1 pound each: small white (or Yukon gold) potatoes; small red potatoes
• 12 ounces purple (Peruvian) potatoes
• 3 tablespoons walnut oil (may also use olive oil)
• 1-1/2 teaspoons Hain Pure Foods Iodized Sea Salt
• 1/3 cup walnuts, chopped
• 8 cloves of garlic, finely chopped
• 1 tablespoon Italian-style spice blend
• 3 tablespoons Napa Valley Naturals Sherry Vinegar
• 1 cup roasted red peppers, chopped
• 4 green onions (both white and green parts), chopped
• 1 teaspoon freshly ground Drogheria & Alimentari Organic Black Pepper Corns
• ½ teaspoon paprika

Directions:

1. Wash potatoes and cut into one-inch to one-and-a-half-inch chunks. Drizzle on 1 tablespoon of walnut or olive oil and salt; toss to coat. Steam potatoes until tender, about a half hour.
2. In a medium-sized skillet, sauté chopped nuts, garlic cloves and spice blend in about 1-1/2 tablespoons of oil. Stir frequently for about ten minutes, then add vinegar and mix well.
3. Remove mixture from heat; pour over potatoes. Add remaining oil and salt, peppers, onions and paprika; toss to coat.
4. To fully bring out flavors, let potato salad sit for at least 20 minutes before serving.