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
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
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.
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