Burgers and hot dogs may get the spotlight, but the side dishes make the picnic.

Scripps News food and wellness contributor Jessica is serving up a colorful twist on classic potato salad, made with red and blue potatoes, crisp veggies and a tangy vinaigrette. It holds up outdoors, looks great on the table and tastes even better the next day.

Red Bliss Potato Salad

• 1 ½ lbs red potatoes
• 1 ½ lbs purple potatoes
• ¼ of a small red onion, finely diced
• ½ cup olive oil
• ¼ cup red wine vinegar
• 2 tbsp Dijon mustard
• 1 tsp dried dill
• ½ tsp salt, or to taste
• ½ tsp black pepper, or to taste

Instructions:

• Wash your potatoes and cut them into 1-inch pieces.
• Bring a large stock pot, half-filled with water, to a boil.
• Add the potatoes and simmer until just fork tender.
• Strain the water from the potatoes and discard.
• Allow the potatoes to cool completely before making the salad. This step can be completed the day prior to assembly.
• Add the cooked and cooled potatoes to a large bowl.
• Finely dice the celery and add to the potatoes.
• Finely dice the red onion.
• About half -fill a small soup bowl with water. Add the onion to the water and let soak while you complete the next steps.
• In a large bowl, whisk together oil, vinegar, mustard, and spices into a thick dressing.
• Strain the onion and add to the potatoes.
• Pour the dressing over the vegetables and toss to coat.
• This potato salad is best when allowed to sit in the refrigerator overnight