RED WHITE AND BLUE POTATO SALAD (Adapted from Cooking Light)

2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
2 cups small red potatoes, quartered (about 10 ounces)
2 cups small blue or purple potatoes, halved lengthwise (about 10 ounces)
1/4 cup finely chopped red onion
2 TBSP chopped fresh parsley
1 TBSP chopped fresh dill
1 TBSP chopped fresh chives
3 hard-cooked large eggs, finely chopped
1/4 cup red wine vinegar
2 TBSP extra virgin olive oil
1 1/4 tsp salt
2 tsp Dijon mustard
1/2 tsp freshly ground black pepper
1 garlic clove, minced

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.

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