Patriotic Potato Salad

Serves 6

Made with red, white, and blue spuds, this potato salad is as American as apple pie. Blue potatoes (also called purple potatoes) have a texture similar to that of russet potatoes, but a nuttier flavor; they can be found in most supermarkets or in specialty produce stores.

Ingredients

• 2 cups fingerling potatoes (about 10oz)
• 2 cups small red potatoes (about 10oz)
• 2 cups small blue potatoes (about 10oz)
• ¼ cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• ¼ cup red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 teaspoons Dijon mustard
• ½ teaspoon freshly ground black pepper
• 1 garlic clove, minced

Directions:

1. Wash potatoes and pat dry.
2. Bake potatoes at 425 °F until tender- about 40 minutes.
3. Cut fingerling and blue potatoes in half; cut red potatoes in quarters.
4. Place potatoes in a bowl. Add onion, parsley, dill, chives.
5. Whisk vinegar and remaining ingredients together. Pour over potato mixture; toss gently to combine.
6. Serve warm, at room temperature or chilled.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH).