Red, White, and Blue Potato Salad
Red, White, and Blue Potato Salad is a gluten free, dairy free, whole 30, and vegetarian side dish. One serving contains 182 calories, 6g of protein, and 8g of fat. This recipe serves 6. Head to the store and pick up hard-cooked eggs, onion, fingerling potatoes, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes.
Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.
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.
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.