Recipe taken from

1 lb small red potatoes 1 lb small white potatoes 1 lb small blue potatoes 1 red bell pepper, julienned 1⁄2 small red onion, julienned 4 small radishes, cleaned and sliced thinly

1⁄2 cup extra virgin olive oil 3 tbsp distilled white vinegar 1 tbsp Dijon mustard 1⁄2 tsp salt 1⁄2 tsp cracked black pepper 1 tbsp flat leaf/Italian parsley, chopped

Boil potatoes until softened. Drain, cool, and cut into 1⁄2” rounds. Whisk together the dressing ingredients except for the oil. Whisk in oil slowly. Combine the potatoes, bell peppers, onions and radishes and gently toss with dressing. Taste and adjust seasoning. Garnish with chopped flat leaf parsley and serve immediately, or cool and refrigerate until ready to eat. Best eaten at room temperature.

Leave a Reply