Red, White and Blue Potato Salad

Red, White and Blue Potato Salad

Ingredients:

• 10 small purple potatoes, quartered
• 10 small Yukon Gold potatoes, quartered
• 10 small red potatoes, quartered
• 1/2 cup chicken stock
• 1/4 cup white wine or additional chicken stock
• 2 Tbsp. sherry vinegar
• 2 Tbsp. white wine vinegar
• 1-1/2 tsp. Dijon mustard
• 1-1/2 tsp. stone-ground mustard
• 3/4 tsp. salt
• 1/2 tsp. coarsely ground pepper
• 6 Tbsp. olive oil
• 3 celery ribs, chopped
• 1 small sweet red pepper, chopped
• 8 green onions, chopped
• 3/4 pound bacon strips, cooked and crumbled
• 3 Tbsp. each minced fresh basil, dill and parsley
• 2 Tbsp. toasted sesame seeds

Directions:

1. Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl.
2. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb.
3. In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended.
4. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds.