- 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
- 2 cups small red potatoes, quartered (about 10 ounces)
- 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 3 hard-cooked large eggs, finely chopped
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 1/4 teaspoons salt
- 2 teaspoons Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- calories 250
- caloriesfromfat 27 %
- fat 7.5 g
- satfat 1.5 g
- monofat 4.4 g
- polyfat 0.9 g
- protein 6.9 g
- carbohydrate 39.6 g
- fiber 3.9 g
- cholesterol 106 mg
- iron 2.7 mg
- sodium 576 mg
- calcium 36 mg
How to Make It
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 tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
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 we call for, cut them to a uniform size.