1 lbs banana fingerling potatoes
1 lbs french fingerling potatoes (red or pink)
12 ounces Purple Majesty Potatoes
3 tbs. olive oil, divided
2 ounces ham, chopped
1/3 cup walnuts, chopped
8 garlic cloves, minced
3 tbs. sherry or white balsamic vinegar
1 cup red or orange bell pepper, finely chopped
4 green onions, chopped
1/2 tsp. salt
1/4 tsp. black pepper
Cut potatoes into 1-1/2 inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender.
Heat 1 tbs. oil in medium skillet. Add ham, walnuts and garlic. Sauté for 10 minutes. Add sherry and stir well. In large bowl, toss ham mixture with potatoes, additional 2 tbs. of oil, bell pepper, green onions, salt and pepper. Serve warm or cold. Makes 8 servings. Recipe courtesy of the U.S. Potato Board.