Patriotic Potato Salad

• 1 pound Unpeeled Small Or Baby Red-skinned Potatoes
• 1 pound Unpeeled Small Purple Or Blue Potatoes
• 1 pound Unpeeled Small White Potatoes
• 1 cup Vegenaise Or Mayonnaise
• 1/4 cups White Wine Vinegar
• 2 Tablespoons Whole Grain Mustard
• 2 Tablespoons Honey
• 1 Tablespoon Minced Garlic (about 1 Large Clove)
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 1 cup Chopped Trinity Of Vegetables (celery, Green Peppers, Onions)

1. Place potatoes in large saucepan, in enough salted water to cover by 1 inch. Bring to boil, reduce heat to medium, and cook until fork tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
2. While the potatoes cook, whisk together the mayo, vinegar, mustard, honey, garlic, salt and pepper. Add the trinity (see note below). Cover and refrigerate to chill.
3. Cut potatoes into 1/2-inch-thick slices and place in a large bowl. Add the dressing and toss gently. (Gradually add the dressing, in stages, until you're satisfied with the amount mixed in the salad.) Cover and chill at least 2 hours and up to 1 day. Makes about 6-8 cups.
4. Note: the trinity can be added to the dressing or to the potatoes, followed by the dressing. It is up to you.

potatoes, purple, potatoes, vegenaise, ubc, grain mustard, honey, garlic, salt, ground black pepper, trinity of vegetables

Taken from tastykitchen.com/recipes/holidays/patriotic-potato-salad/ (may not work)