Bring a large pot of salted-water to a boil and cook potatoes for 15 minutes or until firm cooked. Cool.

Combine all other ingredients, except vinegar, in a bowl and mix well to create cream cheese and herb mixture.

Cut potatoes in half. With a small spoon or melon baller, scoop a circle from each blue and red potato- place halves on deviled egg plate.

Use as many potatoes as needed to fill egg plate with scooped potato halves. Save extra cooked potatoes for another use.

Chop the scooped bits of potatoes until chunky and sprinkle with rice vinegar. Add chopped potatoes to cream cheese herb mixture and fold to combine.

With a small spoon scoop cream cheese, herb, potato mixture into potato halves and garnish with paprika and fresh dill sprigs.