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Confetti Potato Salad

  • RG_ConfetiPotatoSalad_1
  • RG_ConfetiPotatoSalad
PREP: 20 minutes
COOK: 25 minutes
This salad starts with a base of red potatoes, but then charts new territory with added tomatoes and eggs. Carrots add color and texture and Mexican spices supply a little bit of heat.


2 strips bacon, cut into 1/2 inch pieces
3 pounds small red potatoes, quartered
3 large eggs, hard boiled and sliced
1 carrot, quartered lengthwise and thinly sliced
1 cup thinly sliced red onion
1 cup sliced scallions
1 (28 ounce) can Redpack® Diced Tomatoes, or 2 (14.5 ounce) cans Redpack® Diced Tomatoes, drained
6 tablespoons extra virgin olive oil
2 tablespoons wine vinegar
3 tablespoons chopped fresh Italian parsley
Salt and black pepper to taste


  • Cook bacon in a skillet over medium heat until crisp; drain and set aside.
  • Boil potatoes in salted water until tender, 20 minutes. Drain and cover to keep warm.
  • To the potatoes, add the bacon, eggs, carrots, onion, scallions and tomatoes.
  • In a small bowl whisk together oil and vinegar until combined. Pour over potato mixture and toss gently. Cool 10 to 15 minutes.
  • Right before serving add parsley, salt and black pepper, mix well. Serve warm or well chilled.


Calories: 200 | Fat: 6.0g | Trans Fats: 0g | Cholesterol: 75mg | Sodium: 510mg | Carbohydrate: 34g | Fiber: 4g | Protein: 8g | Vitamin A: 40% | Vitamin C: 40% | Calcium: 6% | Iron: 10%


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