Red, White and Blue Potato Salad

Red, White and Blue Potato Salad

This Red White and Blue Potato Salad is a delicious salad addition to summer parties and barbecues.  It’s a combination of white fingerling potatoes, red potatoes and blue/purple potato

Here’s a potato salad to make all summer long!

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 6 servings

Author RecipeGirl.com (via Cooking Light)

Ingredients

POTATO SALAD:

  • 2 cups (about 10 ounces) fingerling potatoes, halved lengthwise

  • 2 cups (about 10 ounces) small red potatoes, quartered

  • 2 cups (about 10 ounces) small blue (purple) potatoes, halved lengthwise

  • 3 large hard boiled eggs, finely chopped

  • 1/4 cup finely chopped red onion

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon chopped fresh dill

  • 1 tablespoon chopped fresh chives

VINAIGRETTE:

    • 1/4 cup red wine vinegar

    • 2 tablespoons olive oil

    • 2 teaspoons Dijon mustard

    • 1 clove garlic, minced

    • teaspoons salt

    • 1/2 teaspoon freshly ground black pepper

Instructions

PREPARE THE SALAD:

  • Place the fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Transfer the potatoes to a large bowl.

  • Place the blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add the blue potatoes, egg, onion, parsley, dill, and chives; toss gently.

PREPARE THE VINAIGRETTE:

  • Whisk together the vinegar and remaining ingredients. Pour over the potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.