Red, White, and Blue Potato Salad

This was in Cooking Light magazine a while back. I just love potato salad with dill.

• Ready In: 30 mins
• 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

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.