Ingredients:

  • 1 lb red baby potatoes, halved
  • 1 lb Yukon Gold baby potatoes, halved
  • 1 lb purple baby potatoes, halved
  • 3 tbsp apple cider vinegar
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp celery seed
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 3 stalks celery, finely diced
  • 1/2 cup red onion, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh chives, snipped

Instructions:

  1. Place the tri-color potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce to a simmer for 10–15 minutes until tender but firm. Drain immediately.
  2. While potatoes are still steaming in the colander, drizzle apple cider vinegar over them and toss gently. Transfer to a large mixing bowl and let cool for 20 minutes.
  3. Whisk together mayonnaise, Dijon mustard, lemon juice, celery seed, and smoked paprika until velvety.
  4. Fold the diced celery, minced red onion, and chopped parsley and chives into the dressing.
  5. Pour the dressing over the cooled potatoes and fold gently until every potato is coated. Season with salt and black pepper to taste.
  6. Refrigerate for at least 4 hours to allow flavors to marry before serving.