Red White and Blue Potato Salad

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This Cooking Light recipe uses a trio of potatoes and makes a festive July 4th recipe. Use only one type if you prefer.
Ingredients
2 cups fingerling potatoes, halved lengthwise (about 10 oz)
2 cups small red potatoes, quartered (about 10 oz)
2 cups small blue potatoes, halved lengthwise (about 10 oz)
1/4 cup finely chopped red onion
2 Tbsps chopped fresh parsley
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh chives
3 large hard-cooked eggs, finely chopped
1/4 cup red wine vinegar
2 Tbsps olive oil
1 1/4 tsps salt
2 tsps Dijon mustard
1/2 tsp freshly ground black pepper
1 clove garlic, minced
 
Directions
1. 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.
2. 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.
3. Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
 
Notes:
Yield: 6 servings (1c each)

Calories: 250
Total Fat: 7.5g
Fiber: 3.9g
Sodium: 576mg

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 called for, cut them to a uniform size.
Categories:
Dish   SaladMain Ingredient   Vegetables
Features   High-Fiber, Low-Calorie, Low-Fat




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