Recipe- Celebrate Memorial Day with Red, White, and Blue Potato Salad

Ingredients
2 cups fingerling potatoes, halved lengthwise 2 cups small red potatoes, quartered 2 cups small blue (purple) potatoes, halved lengthwise
3 large hard-boiled eggs, finely chopped 1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
Vinaigrette
1/4 cup red wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 clove garlic, minced
1¼ teaspoons salt
1/2 teaspoon freshly ground black pepper

Instructions
Place the 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. Transfer the potatoes to a large bowl.
Place the blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly.
Add the blue potatoes, egg, onion, parsley, dill, and chives; toss gently.
Whisk together the vinegar and remaining ingredients. Pour over the potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

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