Tricolor Potato Salad

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Tricolor Potato Salad
  • 6 ServingsServings

Ingredients

  • 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 teaspoon Dijon mustard
  • 2 tablespoon Capers, drained
  • 3 tablespoon olive oil
  • 1/2 teaspoon salt
  • pinch Ground black pepper
  • 2 Tablespoons Parsley, chopped

Preparation

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