Red, White And Blue Potato Salad

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.