Sunday, March 29, 2015
Current Weather
Loading Current Weather....
Published: Tuesday, 8/20/2002

Tri-Color Potato Salad

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

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.