* Red, White, and Blue Potato Salad
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Napa Valley Organic Red Wine Vinegar, 12.7oz._THUMBNAIL
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Red, White and Blue Potato Salad

  • ·         6 cups Big Daddy Tiny Taters tri-colored potatoes
  • ·         1/4 cup finely chopped red onion
  • ·         2 TB chopped fresh parsley
  • ·         1 TB chopped fresh chives
  • ·         3 hard-cooked eggs, finely chopped
  • ·         1/4 cup red wine vinegar
  • ·         2 TB olive oil
  • ·         1 1/4 tsp salt
  • ·         2 tsp Dijon mustard
  • ·         1/2 tsp freshly ground pepper
  • ·         1 garlic clove, minced

 

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain, cool slightly, and place in a large bowl. Add onion, parsley, 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.  Serves 6.  (adapted from Cooking Light)


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