Red, White, and Blue Potato Salad
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
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
- Place fingerling and red potatoes in saucepan, cover with water. Bring to a boil.
- Reduce heat, simmer 15 minutes or until tender. Drain and cool slightly.
- Place potatoes in large bowl.
- Place blue potatoes in saucepan, cover with water. Bring to a boil.
- Reduce heat and simmer 10 minutes or until tender. Drain, cool slightly.
- Add blue potatoes, onion, parsley, dill, chives and eggs to bowl, toss gently.
- Combine vinegar and remaining ingredients.
- Pour over potato mixture, toss gently to combine.
- Serve warm, at room temperature or chilled.
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RECIPE SUBMITTED BY
Hi... I am Diane, I live in St. Charles, Missouri (near St. Louis) and I am "The Mighty Assistant" in a probation office. For fun I enjoy live music, playing pool, several crafts and playing with my cat Sly and Harley the dog.
I've always enjoyed cooking and love to try new things. I received a bread machine last Christmas and have been having fun trying out all different types of breads.
I have recently become addicted to weekend mornings with the Food Network. My favorites are Rachael Ray, Sandra Lee and Paula Deen.