Red, White and Blue Potato Salad
  1. Place each type of potato in a different pot cover with water. Bring to a boil. Reduce heat and simmer for about 10 minutes or until fork tender. Drain potatoes and cool slightly. Place potatoes in a large bowl. Add onion, parsley, dill, chives and eggs to the bowl and toss ingredients gently. Combine vinegar, oil, salt, mustard, pepper and garlic and whisk to combine (or blend in a blender). Pour over potato mixture and toss gently. Serve warm, at room temperature or chilled.
Recipe Notes

Note: Blue potatoes are starchier than other potatoes and tend to bleed, so cook them separately. If you need to prepare this dish a day ahead, add the blue potatoes just before serving.

Serves 8  Per Serving: Calories 234   Total Fat 9g   Saturated Fat 2g   Cholesterol 92mg   Sodium 505mg   Total Carb 32g   Dietary Fiber 4g   Protein 7g