Red, White and Blue Potato Salad
Serves 4. Recipe is from the California Olive Committee.
1/2 lb. red potatoes, diced
1/2 lb. Yukon Gold potatoes
1/4 lb. purple potatoes
2⁄3 cup black olives, halved
1⁄3 cup green onions, chopped
1⁄3 cup celery, diced
1 tbl. red wine vinegar
2 tsps. Dijon mustard
2 tsps. capers, drained
3 tbls. extra-virgin olive oil
1/2 tsp. salt
Pinch of freshly ground pepper
2 tbls. flat-leaf parsley, chopped
1. In a large pot, boil water and potatoes. Cook until tender and cool to room temperature.
2. Combine potatoes, olives, green onions and celery in a large mixing bowl and set aside.
3. In a 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 potatoes and toss until evenly coated.