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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



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