French Potato Salad

Makes 10 cups (2.5 L)

This delicious marinated potato salad is ideal for a large family gathering, potluck dinner, or picnic. The best potatoes to use are the waxy or boiling potatoes, rather than the baking varieties such as the russet. Pick red or yellow potatoes, as they hold their shape well when boiled. This salad will keep for several days stored in the refrigerator in a sealed container. Fresh peppers add crispiness and contrast well with the soft texture of the cooked potatoes.

3 1/2 pounds (1.6 kg) red potatoes, scrubbed and cut into 1-inch (2.5 cm) dice, about 11 cups (2.75 L)
1/3 cup (85 mL) red wine vinegar
1/4 cup (60 mL) extra-virgin olive oil
2 tablespoons (30 mL) Dijon mustard
1 teaspoon (5 mL) caraway seeds
1 teaspoon (5 mL) paprika
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) black pepper
1/2 cup (125 mL) sliced black or green olives
1/2 cup (125 mL) chopped red bell peppers, cut into 1/4-inch (5 mm) dice
1/2 cup (125 mL) chopped yellow, orange, or green bell peppers, cut into 1/4-inch (5 mm) dice
1/4 cup (60 mL) diced green onion
1/4 cup (60 mL) chopped fresh parsley
Place potatoes in a large pot, pour in enough water to cover, and cook over medium-low heat for 8 to 10 minutes or until soft when pierced with a knife. Do not overcook. Drain and place in a large bowl.

Combine vinegar, oil, mustard, caraway, paprika, salt, and pepper in a small bowl and mix thoroughly. While the potatoes are still warm, pour the oil-and-vinegar mixture over the potatoes. Refrigerate for 1 hour to allow potatoes to absorb the flavour. Add the olives, red and yellow peppers, green onion, and parsley. Toss gently to mix.

Per cup (250 mL): calories: 194, protein: 4 g, fat: 9 g, carbohydrate: 31 g (3 g from sugar), dietary fibre: 3 g, calcium: 29 mg, iron: 2 mg, magnesium: 38 mg, phosphorus: 88 mg, potassium: 933 mg, sodium: 383 mg, zinc: 1 mg, thiamin: 0.2 mg, riboflavin: 0.2 mg, niacin: 4 mg, vitamin B 6: 0.5 mg, folate: 28 mcg, pantothenic acid: 1 mg, vitamin B 12: 0 mcg, vitamin A: 28 mcg, vitamin C: 64 mg, vitamin E: 1.2 mg, omega-6 fatty acids: 0.6 g, omega-3 fatty acids: 0.1 g

Percentage of calories from protein 8%, fat 30%, carbohydrate 62%