Ingredients

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

Preparation

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.