Red, White and Blue Potato Salad
- Place potatoes in a medium saucepan, add water to cover and bring to a simmer. Cook at a slow simmer until just tender (about 8 to 12 minutes).
- In a large bowl, whisk together oil, vinegar, mustard, salt and pepper. Add cooked potatoes and remaining ingredients and gently fold together to thoroughly coat vegetables with dressing. Refrigerate until ready to serve.