Red, White & Blue Potato Salad

• 1-1/4 pounds small purple potatoes (about 11), quartered
• 1 pound small Yukon Gold potatoes (about 9), quartered
• 1 pound small red potatoes (about 9), quartered
• 1/2 cup chicken stock
• 1/4 cup white wine or additional chicken stock
• 2 tablespoons sherry vinegar
• 2 tablespoons white wine vinegar
• 1-1/2 teaspoons Dijon mustard
• 1-1/2 teaspoons stone-ground mustard
• 3/4 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 6 tablespoons olive oil
• 3 celery ribs, chopped
• 1 small sweet red pepper, chopped
• 8 green onions, chopped
• 3/4 pound bacon strips, cooked and crumbled
• 3 tablespoons each minced fresh basil, dill and parsley
• 2 tablespoons toasted sesame seeds

1. Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb.
2. In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.

purple potatoes, potatoes, red potatoes, chicken stock, white wine, sherry vinegar, white wine vinegar, mustard, stoneground mustard, salt, ground pepper, olive oil, celery, sweet red pepper, green onions, bacon, fresh basil, sesame seeds

Taken from www.tasteofhome.com/recipes/red-white-blue-potato-salad/ (may not work)