Potato Salad

The farmer's market in the little town in Michigan had these tiny "red, white, and blue" potatoes for sale Friday morning. Obviously, I had to buy them. And eat them. Patriotism can be delicious.

Though the winding path of this recipe actually leads to Germany. Or at least to my German grandmother-in-law and mother-in-law who were in Wisconsin when we called for these instructions. Next time, I think I'll use more vinegar, and make sure to soak this overnight. I soaked this for about 6 hours, and it wasn't quite intense enough, though my wonderful family made sure every last bit got eaten. Anyway, here's what I did:

6 cups boiled "red, white, and blue" potatoes, with their skins on (the skins-on part is breaking with tradition, but I liked their color so much!)
1 onion, chopped
enough boiling water to cover the potatoes
2 tablespoons white vinegar
1 teaspoon salt (this could also be increased)
1 teaspoon black pepper (my mother-in-law had said more pepper than salt, but it seemed so unnatural that I just couldn't do it. Next time, I'll heed her advice and see what happens)
1 teaspoon sugar
about a quarter cup total of dill, parsley, and garlic chives
2 tablespoons mayonnaise

Cut the cooked potatoes into small chunks and mix them with the chopped onion. Pour the boiling water over the mixture, then stir in the vinegar, salt, pepper, and sugar. Cover, and let soak overnight in the refrigerator. The next day, drain the water and stir in the herbs and mayonnaise.