1/2 pound redskin new potatoes, 11/2-inch dice, boiled
1/2 pound Yukon Gold potatoes, 11/2-inch dice, boiled
1/4 pound Royal Purple potatoes, 11/2-inch dice, boiled
2/3 cup black ripe olives, halved
1/3 cup green onions, chopped
1/3 cup celery, diced
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons capers, drained
3 tablespoons olive oil
1/2 teaspoon salt
Pinch ground black pepper
2 tablespoons parsley, chopped
Combine potatoes, olives, onions, and celery in a large mixing bowl and set aside. In a medium bowl, whisk together vinegar, mustard, and capers. Gradually whisk in olive oil, season with salt, pepper, and parsley. Pour dressing over potato mixture and toss until evenly coated.
Yield: 4 to 6 servings
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