Red, White and Blue Potato Salad

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

• 1¼ teaspoons salt

• 1/2 teaspoon freshly ground black pepper

Instructions

PREPARE THE SALAD:

1. 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.

2. 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:

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