Red, White and Blue Potato Salad
This is a perfect salad for an Independence day picnic or dinner. Just use red skinned potatoes for anytime.
(Serves 4 - 6)

Ingredients:
1/2 pound small, red-skinned potatoes, such as red thumb, scrubbed
1/2 pound small, white-skinned waxy-style potatoes, scrubbed
1/2 pound small, blue-potatoes, such as Peruvian fingerling, scrubbed
1 tablespoon kosher salt
2 stalks celery, thinly sliced
1 hard boiled egg, chopped
1/4 cup chopped scallions, optional
1/4 cup chopped parsley 

Dressing:
1 cup mayonnaise
1 tablespoon sweet relish
1 tablespoon mustard
Salt and pepper to taste


Directions:

1. To cook the potatoes:   Slice the potatoes into 1/4-inch-thick rounds and add to a large 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.
2. Meanwhile, make the dressing: In a large bowl combine the mayonnaise, sweet relish, mustard and
   season with salt and pepper to taste. 
3. Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and egg.  Set aside to cool.
4. When ready to serve, carefully fold in the parsley and scallions. Serve.
   NOTE:  Remember to refrigerate all mayonnaise based salads.