Prep: 1. Boil water for eggs. 2. Cut potatoes into 1.5-inch pieces, or leave whole if they are small. 3. Mince garlic. Make: 1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10-15 minutes or until tender. Drain and cool slightly. 2. Combine vinegar, olive oil, dijon mustard, salt and pepper to taste. Set aside. 3. Finely chop eggs. 4. Toss together: cooked potatoes, onion, parsley, dill, chives, and eggs. 5. Pour vinaigrette over potato mixture; toss gently to combine. 6. Serve warm, at room temperature, or chilled.
Great for any day, but perfect for a festive 4th of July special. You can often find a "mixed medly" of potatoes that include red, white, and blue potatoes already mixed.