Red, White and Blue Potato Salad
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1/2 lb. red potatoes, diced
1/2 lb. Yukon Gold potatoes, diced
1/4 lb. purple potatoes, diced
2/3 cup ripe olives, halved
1/3 cup green onions, chopped
1/3 cup celery, diced
1 Tbsp. red wine vinegar
2 tsp. Dijon mustard
2 tsp. capers, drained
3 Tbsp. extra virgin olive oil
1/2 tsp. salt
1 pinch freshly ground black pepper
2 Tbsp. flat-leaf parsley, chopped |
In large pot, boil water and potatoes. Cook until tender, drain, and cool to room temperature. Combine potatoes, olives, green onions, and celery in a large mixing bowl and set aside. In medium bowl, whisk together red wine vinegar, mustard, and capers. Gradually whisk in olive oil, then season with salt, pepper, and parsley. Pour dressing over potato mixture and toss until evenly coated. Makes 4 servings.
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