Red, White & Blue Potato Salad
2 cups small white potatoes, quartered
2 cups small red potatoes, quartered
2 cups small blue potatoes, quartered
1/4 cup finely chopped onion
1 stem celery, chopped or sliced
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
1 1/4 teaspoons salt
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
1. Wash all vegetables.
2. Place white and red potatoes in a saucepan with about 1 inch of water. Cover with a lid. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
3. *Place blue potatoes in a saucepan with about 1 inch of water. Cover with a lid. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, celery, parsley, dill, and chives to bowl; toss gently.
4. 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.
A serving size is ½ cup and this recipe knocks 100 calories off each serving compared to traditional potato salad.