2 lbs. White Rose Potatoes                                   4 tsps. Salt

2 lbs.  Red Rose Potatoes                                     1 tsp. Black Pepper

1 lb.    Blue Peruvian Potatoes                             ½ C. Basil Vinegar*

1 medium Onion, chopped                                   2 Tbsps. Dijon Mustard

1 Yellow or Red Bell Pepper, minced                     ¼ C. Sugar

½ head Celery, diced                                          2 Tbsps. Virgin Olive Oil

½ bunch Parsley, minced                                    ¼ C. Ranch Dressing

½ cup Chives, snipped


  1. Scrub and cook the Potatoes until fork tender.
  2. Prepare remaining Vegetables.
  3. When Potatoes have cooled, cut into bite-sized wedges; toss with Salt, Pepper, Sugar, Dijon, Vinegar and Oil.
  4. Add remaining Vegetables and toss well.
  5. Adjust seasoning to taste; refrigerate until ready to serve.

*  To make Red Basil Vinegar, place a sprig or two of Red or Purple   Basil  (green can also be used) in a clean jar or cruet. Add enough white Vinegar to cover the Basil.  Place a lid on the jar and let stand for several days.  When the Vinegar starts to turn pink, it will be ready to use.

YIELD:  Approximately 20 Servings












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