Red, White, and Blue Potato Salad

Red, White, and Blue Potato Salad
Photo by Randy Mayor

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 2 cups small red potatoes, quartered (about 10 ounces)
  • 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
  • 1 garlic clove, minced
  • ¼ cup red wine vinegar
  • ¼ cup finely chopped red onion
  • 1 tablespoon chopped fresh dill
  • + 7 more ingredients
    • 2 tablespoons chopped fresh parsley
    • 3 hard-cooked large eggs, finely chopped
    • 2 tablespoons olive oil
    • 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
    • 1 ¼ teaspoons salt
    • 1 tablespoon chopped fresh chives
    • 2 teaspoons Dijon mustard

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 t...

View full recipe at My Recipes

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Variations on Red, White, and Blue Potato Salad

  • Red, White, and Blue Potato Salad
    • 1 pound small or baby red-skinned potatoes
    • 1 teaspoon ground black pepper
    • 1/4 cup white wine vinegar
    • 4 teaspoons Dijon mustard
    • +9 other ingredients


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