Red, White, and Blue Potato Salad

This is my take on a gorgeous potato salad that I had for the first time many years ago at the Greenbrier in West Virginia.

1 pound small purple potatoes

1 pound small red potatoes

1 pound small white potatoes

¼ cup finely chopped red onion

¼ cup finely chopped red bell pepper

2 tablespoons chopped fresh parsley

3 large boiled eggs, finely chopped

⅓ cup red wine vinegar

3 tablespoons olive oil

1½ teaspoons salt

2 teaspoons Dijon mustard

½ teaspoon black pepper

Place the purple potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. Drain and cool slightly. In a large saucepan combine the red potatoes and white potatoes, cover with water, and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender. Drain and cool slightly. Cut the potatoes into ½-inch-thick slices and place in a large bowl. Add the red onion, red pepper, parsley, and chopped eggs.

In a small bowl combine the red wine vinegar, olive oil, salt, Dijon mustard, and black pepper. Whisk to mix well. Pour over the potato mixture and toss gently to combine. Serve warm, at room temperature, or chilled. If serving chilled, cover and refrigerate.

Makes 8 servings.