Red, White, & Blue Potato Salad

Recipe from Cooking Light
What you need: 2 cups fingerling potatoes, halved lengthwise (peeled or not peeled) 2 cups small red potatoes, quartered (peopled or not peeled) 2 cups small blue potatoes, halved lengthwise (peeled or not peeled) 1/4 cup finely chopped red onion 2 Tbsp fresh parsley 1 Tsp chopped fresh dill 1 TBsp chopped fresh chives 3 hard boiled eggs (finely chopped) 1/4 cup red wine vinegar 2 TBsp olive oil 1 1/14 tsp salt 2 tsp Dijon mustard 1/2 tsp ground pepper 1 garlic clove (minced) How to make it: Place fingerling and red potatoes in a saucepan; cover with water. Bring to boil. Reduce heat; simmer 15 minutes or until tender. Drain, cool slightly. Place potatoes in a large bowl Place blue potatoes in a sauce pan, cover with water. Bring to boil. Reduce heat and simmer 10 minutes or until tender. Drain, cool slightly. Add blue potatoes, onions, parsley, dill, chives, and eggs to bowl, toss gently. Combine vinegar and remaining ingredients. Pour over potato mixture, toss gently to combine. Serve warm, at room temperature or chilled. Then ENJOY!