Red, White, and Blue Potato Salad

This recipe uses a trio of potatoes, but use all of one type if you prefer. Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.

Yield: 6 servings (serving size: 1 cup)

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

Preparation

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.

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.

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

Nutritional Information

Calories:

250 (27% from fat)

Fat:

7.5g (sat 1.5g,mono 4.4g,poly 0.9g)

Protein:

6.9g

Carbohydrate:

39.6g

Fiber:

3.9g

Cholesterol:

106mg

Iron:

2.7mg

Sodium:

576mg

Calcium:

36mg