Red, White, and Blue Potato Salad

4th of July barbecues have come and gone, but a colorful potato salad adds drama to a lunch or dinner menu any time of the year.

This one is easy to make. The only caveat is to boil your Andean blue potatoes separately so they are the only ones that are blue. Baby red potatoes and baby white or Yukon golds make up the rest of the medley.                                                                       
Be creative and marinate the red bell peppers with red wine vinegar, fresh dill, chopped red onions, minced garlic clove, and oil. Or be fast, and use your favorite Italian salad dressing and add it to the potato mixture once it is cool. Season to taste with salt and pepper.

Be careful to combine the ingredients gently so as not to break the potatoes and you are good to go.