Red, White and Blue Potato Salad

Yield:
6 servings

Different potato varieties make for a colorful salad

Ingredients:

  1. 3/4 lb. each red, purple, new white potatoes
  2. 2 tablespoons red wine vinegar
  3. 1/2 cup mayonnaise
  4. 2 tablespoons Dijon mustard
  5. 2 chopped green onions
  6. 2 chopped celery ribs
  7. 1/4 cup minced parsley
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon freshly ground pepper
Directions:

Place potatoes in large pot; fill with cold water to cover. Heat to boil; simmer, until potatoes are tender when pierced with a knife, about 20 minutes. Drain; set aside to cool slightly.

Cut potatoes into quarters while still warm. Place in medium serving bowl. Toss potatoes with vinegar.

Mix together mayonnaise, mustard, green onions, celery, parsley, salt and pepper in a small bowl. Toss with potatoes. Refrigerate at least 1 hour.


TDS 3