Red, White, and Blue Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe uses a trio of potatoes and makes a festive July 4th recipe. Use only one type if you prefer. Ingredients:
2 cups fingerling potatoes, halved lengthwise (about 10 ounces) |
2 cups small red potatoes, quartered (about 10 ounces) |
2 cups small blue potatoes, halved lengthwise (about 10 ounces) |
1/4 cup finely chopped red onion |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh dill |
1 tablespoon chopped fresh chives |
3 hard-cooked large eggs, finely chopped |
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 |
Directions:
1. Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
2. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
3. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
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