Red, White, and Blue Potato Salad |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This was in Cooking Light magazine a while back. I just love potato salad with dill. Ingredients:
2 cups fingerling potatoes, halved lengthwise |
2 cups small red potatoes, quartered |
2 cups small blue potatoes, halved lengthwise |
1/4 cup finely chopped red onion |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh dill |
1 tablespoon chopped fresh chives |
3 eggs, hard cooked, finely chopped |
1/4 cup red wine vinegar |
2 tablespoons olive oil |
1 1/4 teaspoons salt |
2 teaspoons dijon mustard |
1/2 teaspoon fresh ground black pepper |
1 garlic clove, minced |
Directions:
1. Place fingerling and red potatoes in saucepan, cover with water. Bring to a boil.
2. Reduce heat, simmer 15 minutes or until tender. Drain and cool slightly.
3. Place potatoes in large bowl.
4. Place blue potatoes in saucepan, cover with water. Bring to a boil.
5. Reduce heat and simmer 10 minutes or until tender. Drain, cool slightly.
6. Add blue potatoes, onion, parsley, dill, chives and eggs to bowl, toss gently.
7. Combine vinegar and remaining ingredients.
8. Pour over potato mixture, toss gently to combine.
9. Serve warm, at room temperature or chilled.
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