Sandra Lee semi-homemade

Ingredients

• 1 (24-ounce) package small red potatoes, halved

• 1 (24-ounce) package baby Dutch yellow potatoes, halved, Melissa’s®

• 1 (24-ounce) package petite purple potatoes, halved

• 1 cup mayonnaise

• 1 medium red onion, chopped

• 3 tablespoons chopped fresh parsley

• 2 tablespoons white wine vinegar

• 1 1⁄2 teaspoons salt

• 1 teaspoon ground black pepper

• Garnish: fresh parsley sprigs

Directions

1. In a large heavy-bottomed pot, place red and yellow potatoes; cover with water. Bring to a boil. Reduce heat to medium, and simmer for 15 to 17 minutes, or until fork-tender. Drain; cool slightly. Place potatoes in a large bowl.

2. In a medium saucepan, place purple potatoes; cover with water. Bring to a boil. Reduce heat to medium, and simmer for 10 to 12 minutes, or until fork-tender. Drain; cool slightly. Add to red potato mixture in bowl. Stir in mayonnaise, red onion, parsley, vinegar, salt, and pepper until combined. Garnish with parsley sprigs, if desired.