Red, White and Blue Potato Salad

• 10 small red-skinned potatoes (about 1 pound)
• 10 small Yukon Gold or white new potatoes (about 1 pound)
• 10 small blue potatoes (about 1 pound)
• 1 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• Salt and freshly ground pepper

1. Using a mandoline or sharp knife, slice the potatoes 1\ inch thick.
2. Put each kind of potato in a separate bowl of cold water.
3. In a small bowl, whisk the oil with the vinegar and season with salt and pepper.
4. In a medium saucepan, cook the red potatoes in boiling salted water until just tender, about 5 minutes.
5. Using a slotted spoon, transfer the potatoes to a bowl of ice water to stop the cooking; remove and pat thoroughly dry.
6. Put the potatoes in a medium bowl, add 2 tablespoons of the vinaigrette and toss.
7. Repeat the process first with the white potatoes, then with the blue.
8. Arrange the potatoes on a large platter, keeping the 3 kinds separate.
9. Drizzle with some of the remaining vinaigrette and serve.

potatoes, white new potatoes, potatoes, extravirgin olive oil, red wine vinegar, salt

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