Red, White, and Blue Potato Salad

Ingredients

• 2 cups fingerling potatoes, halved lengthwise
• 2 cups small red potatoes, quartered
• 2 cups small blue potatoes, halved lengthwise
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 3 eggs, hard cooked, finely chopped
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 1/4 teaspoons salt
• 2 teaspoons Dijon mustard
• 1/2 teaspoon fresh ground black pepper
• 1 garlic clove, minced

Directions

1. 1

   Place fingerling and red potatoes in saucepan, cover with water. Bring to a boil.

2. 2

   Reduce heat, simmer 15 minutes or until tender. Drain and cool slightly.

3. 3

   Place potatoes in large bowl.

4. 4

   Place blue potatoes in saucepan, cover with water. Bring to a boil.

5. 5

   Reduce heat and simmer 10 minutes or until tender. Drain, cool slightly.

6. 6

   Add blue potatoes, onion, parsley, dill, chives and eggs to bowl, toss gently.

7. 7

   Combine vinegar and remaining ingredients.

8. 8

   Pour over potato mixture, toss gently to combine.

9. 9

   Serve warm, at room temperature or chilled.