Red, White, and Blue Potato Salad

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Red, White, and Blue Potato Salad
Recipe type: Side Dish
Serves: 6
 
Adapted from a recipe by Martha Rose Shulman: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=663074
Ingredients
  • 2 cups redskin potatoes, cut into uniform chunks (about 10 ounces)
  • 2 cups all red potatoes, cut into uniform chunks (about 10 ounces)
  • 2 cups purple potatoes, cut into uniform chunks (about 10 ounces)
  • ¼ 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
  • ¼ cup red wine vinegar or rice vinegar
  • 2 tablespoons olive oil
  • 1¼ teaspoons salt
  • 2 teaspoons Dijon mustard
  • ½ teaspoon freshly ground black pepper
  • 1 garlic clove, minced
Instructions
  1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; cook on medium/low for 10 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
  2. Add 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.