Red, White, & Blue Potato Salad
1 lb small red potatoes, halved
1 lb small purple potatoes, halved
For the vinaigrette:
¼ cup champagne vinegar
¼ cup extra virgin olive oil
2 T finely chopped shallot
1 tsp kosher salt
20 turns of fresh cracked pepper
2 Envy™ apples, large diced
2 T finely chopped parsley
Boil potatoes separately in salted water (should taste like the ocean) until tender. Drain.
Whisk together all ingredients for the vinaigrette and then toss with the warm potatoes.
Fold in diced apples and parsley and serve.