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!
- 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.
- 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.
- Remove mixture from heat; pour over potatoes. Add remaining oil and salt, peppers, onions and paprika; toss to coat.
- To fully bring out flavors, let potato salad sit for at least 20 minutes before serving.