Red, White, and Blue Potato Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 teaspoons dijon mustard 
• 10 ounces fingerling potatoes halved lengthwise
• 1 tablespoon chives fresh chopped
• 1 tablespoon optional: dill fresh chopped
• 2 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 3 large hard-cooked eggs finely chopped
• 2 tablespoons olive oil 
• 10 ounces potatoes blue halved lengthwise
• 0.3 cup onion red finely chopped
• 10 ounces potatoes red quartered
• 0.3 cup red wine vinegar 
• 1.3 teaspoons salt 

Equipment

• bowl
• sauce pan

Directions

1. Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
2. Drain; cool slightly.
3. Place potatoes in a large bowl.
4. Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender.
5. Drain; cool slightly.
6. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
7. Combine vinegar and remaining ingredients.
8. Pour over potato mixture; toss gently to combine.
9. Serve warm, at room temperature, or chilled.