Patriotic Potato Salad
A terrific potato salad to serve for a Fourth of July picnic, potluck supper or backyard barbecue.
1 1/2 pounds red potatoes, unpeeled
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped celery
1/2 cup pitted ripe olives, halved
1/4 cup chopped flat-leaf parsley
2 green onions, thinly sliced
1/2 cup olive oil
1/4 cup spicy brown mustard
3 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon dried oregano, crumbled
1/8 teaspoon freshly ground pepper
- Wash and quarter potatoes. Cook potatoes in boiling water to cover 10 minutes or until tender; drain.
- Place potatoes in a large bowl. Add next 7 ingredients; toss gently.
- Combine olive oil and remaining ingredients in a bowl; stir well.
- Pour dressing over vegetable mixture and toss gently to combine. Cover and chill.
Makes 12 servings.