Tricolor Potato Salad

• 1/2 pound Red skinned new potatoes, 1 1/2” dice, boiled
• 1/2 pound Yukon gold potatoes, 1 1/2”dice, boiled
• 1/4 pound Royal Purple potatoes, 1 1/2” dice, boiled
• 2/3 cup California Black Ripe Olives, halved
• 1/3 cup Green onions, chopped
• 1/3 cup Celery, 1/4”diced
• 1 tablespoon Red wine vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons Capers, drained
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• pinch Ground black pepper
• 2 Tablespoons Parsley, chopped

1 Combine red potatoes, Yukon Gold potatoes, purple potatoes, California Ripe olives, green onions and celery in a large mixing bowl and set aside. 2 In a medium bowl, whisk together red wine vinegar, mustard and capers. 3 Gradually whisk in olive oil, then season with salt, pepper and parsley. 4 Pour dressing over potato mixture and toss until evenly coated. Source: California Olive