2 cups fingerling potatoes, halved lengthwise (about 10 ounces) 2 cups small red potatoes, quartered (about 10 ounces) 2 cups small blue potatoes, halved lengthwise (about 10 ounces) ¼ cup finely chopped red onion 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives 3 hard-cooked large eggs, finely chopped ¼ cup red wine vinegar 2 tablespoons olive oil 1¼ teaspoons salt 2 teaspoons Dijon mustard ½ teaspoon freshly ground black pepper 1 garlic clove, minced

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