Red, White and Blue Potato Salad

Different potato varieties make for a colorful salad

Yield: 6 servings

Ingredients

3/4 lb. each red, purple, new white potatoes

2 tablespoons red wine vinegar

1/2 cup mayonnaise

2 tablespoons Dijon mustard

2 chopped green onions

2 chopped celery ribs

1/4 cup minced parsley

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 250

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Place potatoes in large pot; fill with cold water to cover. Heat to boil; simmer, until potatoes are tender when pierced with a knife, about 20 minutes. Drain; set aside to cool slightly.

Cut potatoes into quarters while still warm. Place in medium serving bowl. Toss potatoes with vinegar.

Mix together mayonnaise, mustard, green onions, celery, parsley, salt and pepper in a small bowl. Toss with potatoes. Refrigerate at least 1 hour.

Please note that some ingredients and brands may not be available in every store.

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