Festive potato salad

Red, White, & Blue Potato Salad
From Cooking Light

Ingredients

• 2 cups fingerling potatoes, halved lengthwise (about 10 oz)
• 2 cups small red potatoes, quartered (about 10 oz)
• 2 cups blue potatoes, halved lengthwise (about 10 oz)
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 3 hard-cooked large eggs, finely chopped
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 1/4 teaspoons salt
• 2 teaspoons Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Instructions:

Place 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. Place potatoes in a large bowl.

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

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

Note: Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.