POTATO SALAD:

• 2 cups (about 10 ounces) fingerling potatoes, (halved lengthwise)
• 2 cups (about 10 ounces) small red potatoes, (quartered)
• 2 cups (about 10 ounces) small blue (purple) potatoes, (halved lengthwise)
• 3 large hard boiled eggs, (finely chopped)
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives

VINAIGRETTE:

• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard
• 1 clove garlic, (minced)
• 1 1/4 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

PREPARE THE SALAD:

1. Place the fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Transfer the potatoes to a large bowl.

2. Place the blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add the blue potatoes, egg, onion, parsley, dill, and chives; toss gently.

PREPARE THE VINAIGRETTE:

1. Whisk together the vinegar and remaining ingredients. Pour over the potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

• WEIGHT WATCHERS FREESTYLE SmartPoints per serving: 4
• *This recipe uses a trio of potatoes, but use all of one type if you prefer. Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving.
• *Be sure to cut potatoes to uniform size.
• *If you’re preparing this recipe as GLUTEN-FREE– just make sure that the brand of Dijon you’re using is GF.