Red, White, And Blue Potato Salad Recipe

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3 sprigs fresh flat-leaf parsley

1 sprig fresh rosemary

1/4 cup white wine vinegar

1/2 cup extra-virgin olive oil

1/2 pound small, red-skinned potatoes, such as red thumb, scrubbed

1 bay leaf

1/2 pound small, white-skinned waxy-style potatoes, such as German butterball, scrubbed

Freshly ground black pepper

2 scallions (white and green), thinly sliced

1/2 pound small, blue-potatoes, such as Peruvian fingerling, scrubbed

1 cup dry white wine

2 cloves garlic, smashed

1 tablespoon kosher salt

4 sprigs fresh thyme

2 stalks celery, thinly sliced

1 tablespoon whole-grain mustard

2 teaspoons kosher salt

2 tablespoons minced flat-leaf parsley

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