Red, White, and Blue Potato Salad

This potato salad uses a trio of potatoes which lend themselves to a fun and festive side dish for any 4th of July celebration.

Ingredients:

2 cups each yellow, red, blue or purple fingerling potatoes

1 cup mayo

1/2 cup sour cream

1 tsp Dijon mustard 

1 TBSP red wine vinegar

1 tsp granulated sugar

1 tsp dill, chopped

1 tsp chives, chopped

1 tsp parsley, chopped

4 celery, chopped

2 green onions, chopped

5 hard boiled eggs, sliced

4-6 pieces bacon, crisped and chopped (optional)

salt and pepper to taste

1.  Slice potatoes in half or into quarters (all depending on thier size but you do want uniform sized pieces).  Put the yellow and red potatoes into a saucepan and fill with water and a dash of salt.  You want to boil the blue or purple potatoes separate as they have a tendency to be starchier and have a tendency to bleed their color.  Put blue or purple potatoes in a different saucepan and fill with water and a dash of salt.  Bring to a boil, reduce heat and continue cooking for 15 minutes more or until potatoes are fork tender.  Drain and cool slightly.  Place potatoes in a large bowl.  Add celery, green onions, eggs, and bacon (if using).

2.  In a medium bowl, combine mayo, sour cream, Dijon mustard, red wine vinegar, sugar, dill, chives, and parsley.  Pour half over pototo mixture and toss gently to combine.  Keep adding more mayo mixture until the potatoes are well coated.  Salt and pepper to taste.  Serve warm, at room temperature, or chilled.

**Note:  This potato salad can be made the night before serving.  If you do have extra of the mayo dressing I would save it just in case while the potato salad is macerating in the fridge it soaks up some of the dressing.  This way before serving you can add a little of the saved dressing and freshen it up a bit.