4 servings This potato salad from Essensia at the Palms Hotel and Spa is not only colorful, it’s lighter and tangier than many choices.
4 medium-sized Peruvian purple potatoes
2 large Yukon gold potatoes
1 extra large or 2 large jumbo sweet potatoes
1 red onion
2 red bell peppers
1 bunch scallions
2 oz. extra virgin olive oil
2 oz. rice wine vinegar
4 oz. light mayonnaise
Salt and white pepper to taste
Steam purple potatoes whole until tender and set aside to cool – this will help maintain their purple color. Peel and dice sweet potato and Yukon gold potatoes, drizzle with olive oil and season with salt and pepper to taste. Spread on baking tray and roast at 350 degrees for about 45-55 minutes. Set aside to cool for another 20 minutes. In the meantime, finely dice red onion and red bell pepper, thinly slice the scallion, and combine with the other potatoes. Add mayonnaise, remaining oil, rice wine vinegar and salt and pepper. Mix well. Chill and serve.