Tri-Color Fingerling Potato Salad           
 

Ingredients:
½ lb. Red fingerling potatoes
½ lb. White fingerling potatoes
½ lb. Purple fingerling potatoes
¼ cup Garlic cloves
½ Milk
2 Eggs
2 cups Light olive oil
1 tsp. Dijon mustard
2 tbsp. Italian parsley, chopped
¼ cup Gherkins, minced
¼ cup Capers
¼ cup Red bell pepper, minced
Salt and Pepper to taste
 

Directions
Poach the potatoes in salted water until tender, then cool. Cut the potatoes into coins and set aside Over a low flame, poach the garlic in milk until it is tender and reduced by half. Meanwhile, cook the eggs for four minutes in boiling water and chill immediately. Peel the eggs and place them into a food processor, using the “S” blade or a blender, with the garlic, milk and mustard and blend. While the processor is working, add the oil in a thin constant stream. Once all the oil is added, remove the mayonnaise from the processor, stir in the remaining ingredients and season to taste. Mix the Mayonnaise in to the potatoes to taste