Red, White, and Blue Potato Salad

Peel and cut purple potatoes into bite-sized pieces. Do not peel red potatoes, but cut into bite-size pieces. Put the potatoes in separate pans, and set to boil. (If cooked together, the purple potatoes will bleed onto the white potatoes. But after they have cooled or chilled, this won’t happen.) Cook until just tender, but not falling apart. Drain and chill.

In the meantime, combine the remaining ingredients, except eggs (onion through mayonnaise).

Peel eggs. Chop one and add it to the mayo mixture. Carefully toss with the potatoes, taking care not to break them up.

Transfer to a serving bowl. White works well to show off the colors of the salad. Garnish with 2 sliced eggs, a dash of paprika, and a fresh dill sprig.

COOK’S NOTE: Any of the ingredients may be altered “to taste.”