DIRECTIONS. Cover with water by at least 1 inch, then bring to a boil over medium … Bring the potatoes to a boil. In a large saucepan combine potatoes and 1 tablespoon salt. Instructions. Dressed with a tangy lemon vinaigrette and fresh mint, this healthy red-white-and-blue potato salad makes the perfect potluck contribution. Wash potatoes and slice into ¼” thick slices. Cut potatoes into 1/2-inch-thick slices and place in large bowl. Reduce the heat to medium-low, cover the pan, and continue cooking for about 15 … Cut into 1 inch pieces, leave skin on. Rinse the potatoes and put them in a saucepan; cover with water and add 1 teaspoon of salt. Make it the day before and stir in the peppers and herbs right … In a small bowl, whisk the oil with the vinegar and season with salt and pepper. Boil potatoes until tender; drain and cool for comfortable handling. Transfer to large bowl, add ice to chill. In a medium saucepan, cook the red potatoes in boiling salted water until just tender, about 5 minutes. Add dressing, peas,