Thursday, July 3rd 2014, 6:35 am
2 cups fingerling potatoes, halved lengthwise
2 cups small red potatoes, quartered
2 cups small blue potatoes, halved lengthwise
¼ cup finely chopped red onion
2 table spoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
¼ cup red wine vinegar
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon Dijon mustard
½ teaspoon freshly ground black pepper
1 garlic clove
Place fingerling and red potatoes in a sauce pan; cover with water. Bring to boil. Reduce heat. Simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl. The place blue potatoes in a sauce pan; cover with water. Bring to boil. Reduce heat. Simmer 15 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, and chives to bowl; toss gently. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
July 3rd, 2014
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