Ingredients

1 pound red-skinned new potatoes, 1 1/2-inch diced, boiled
1 pound white potatoes, 1 1/2- inch diced, boiled
1/2 pound royal purple potatoes, 1 1/2-inch diced, boiled
1 1/3 cup California black ripe olives, halved
2/3 cup green onions, chopped
2/3 cup celery, 1/4-inch diced
2 tablespoons red wine vinegar
1/4 cup Dijon mustard
1/4 cup capers, drained
6 tablespoons olive oil
1 tablespoon salt
Pinch ground black pepper
1/4 cup chopped parsley

Directions

Combine potatoes, California ripe 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. Serves 8-12.