Red, White And Blue Potato Salad


Serving 6 people


55 min



Ingredients

  • black pepper 1/2 teaspoon freshly ground black pepper
  • dijon mustard 2 teaspoons Dijon mustard
  • fingerling potatoes 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
  • fresh chives 1 Tablespoon chopped fresh chives
  • fresh dill 1 Tablespoon chopped fresh dill
  • fresh parsley 2 Tablespoons chopped fresh parsley
  • garlic 1 clove garlic, minced
  • hard-boiled eggs 3 large hard-boiled eggs, finely chopped
  • olive oil 2 Tablespoons olive oil
  • potatoes 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
  • red onion 1/4 cup finely chopped red onion
  • red potatoes 2 cups small red potatoes, quartered (about 10 ounces)
  • red wine vinegar 1/4 cup red wine vinegar
  • salt 1 1/4 teaspoons salt
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How to make it

  1. Place fingerling and red potatoes in saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
  2. Drain; cool slightly.
  3. Place potatoes in a large bowl.
  4. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender.
  5. 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.