Red, White & Blue Potato Salad

Some of us like to cook, most of us like to eat and many of us like to do both. So I thought it might be fun to share favorite recipes.

I just love those little blue potatoes and this salad is perfect for Fourth of July parties. Trader Joe's sells all three potatoes in one bag. And if you want to jazz it up a bit, add sweet potatoes too! Red, White & Blue Potato Salad is even better at room temperature than cold.

Serves:	6
Prep Time:	15 Min
Cook Time:	15 Min

Ingredients

1/2 lb	baby red rose potatoes (new potatoes)
1/2 lb	baby white rose potatoes
1/2 lb	small blue potatoes
1/4 c	mayonnaise
1/8 c	ranch dressing
1/2 Tbsp	champagne vinegar (or white vinegar)
1 pinch	sugar (optional)
1/4 c	thin-sliced green onions, tops included
1/4 c	chopped parsley
	salt and pepper
	grape tomatoes for garnish

Directions

1. Simmer red, white, and blue potatoes, skins on, in salted water until tender, but not mushy. Let cool until easy enough to handle, but still warm. Cut into 1-inch pieces.

2. Combine mayonnaise, ranch dressing, champagne vinegar, dill weed, and optional sugar. Pour over warm potatoes and toss to coat. Season with salt and pepper to taste. Refrigerate 2 hours or more to let flavors meld.

3. Let come to room temperature to serve. Garnish with grape tomatoes. Recipe may be easily doubled.