Recipe(tried): Red, White and Blue Potato Salad for Teri-Charlotte

Red, White and Blue Potato Salad

Potatoes:
4 sprigs fresh thyme
3 sprigs fresh flat leaf parsley
1 sprig fresh rosemary
1 bay leaf
1 c. dry white wine
2 cloves garlic, smashed
1/2 pound small, red skinned potatoes, such as red thumb, scrubbed
1/2 pound small, white skinned waxy-style potatoes, such as German butterball, scrubbed (I think that I used white Fingerling Potatoes)
1/2 pound small, blue potatoes, such as Peruvian fingerling, scrubbed
1 Tbl. kosher salt
2 stalks celery, thinly sliced

Dressing:
1/4 c. white wine vinegar
1 Tbl. whole grain mustard
2 tsp. kosher salt
Freshly ground black pepper
1/2 c. extra virgin olive oil
2 Tbl. minced flat-leaf parsley
2 scallions (white and green), thinly sliced

To make potatoes: Tie thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put bundle in a medium saucepan along with the wine and garlic. Slice potatoes into 1/4 inch thick rounds and add to saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.

Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season to taste with pepper. Gradually whisk in the oil to make a smoothe dressing.

Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. (A rubber or silicone spatula works well for mixing this.) Add the celery and set aside to cool.

When reday to serve, carefully fold in the parsley and scallions. Serve.

Yield: about 4 servings