Red, White & Blue Potato Salad Recipe: How to Make It

Ingredients

• 1-1/4 pounds small purple potatoes (about 11), quartered
• 1 pound small Yukon Gold potatoes (about 9), quartered
• 1 pound small red potatoes (about 9), quartered
• 1/2 cup chicken stock
• 1/4 cup white wine or additional chicken stock
• 2 tablespoons sherry vinegar
• 2 tablespoons white wine vinegar
• 1-1/2 teaspoons Dijon mustard
• 1-1/2 teaspoons stone-ground mustard
• 3/4 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 6 tablespoons olive oil
• 3 celery ribs, chopped
• 1 small sweet red pepper, chopped
• 8 green onions, chopped
• 3/4 pound bacon strips, cooked and crumbled
• 3 tablespoons each minced fresh basil, dill and parsley
• 2 tablespoons toasted sesame seeds