This potatoe salad recipe uses young potatoes and a colorful variety of tasty ingredients.
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Wash the potatoes and put in a saucepan.
Just add enough water to cover the potatoes and 1/2 teaspoon salt. Bring to a boil. Cover and simmer over medium-low heat until just cooked.
You should be able to easily pierce with a knife when done. Don't over cook, you don't want them mushy.
Drain and set aside to cool.
Put into the refrigerator and when the potatoes are chilled, you can cut them in halves or quarters, depending on the size of the young potatoes.
Put the potatoes into a large mixing bowl.
Add the prepared onion, pepper, parsley and olives.
Gently stir together with a spatula.
Pour on the dressing and gently mix into the salad.
In a bowl, whisk together the olive oil, lemon juice, mayonnaise, mustard, salt and pepper.
Taste the dressing and adjust the flavor if necessary.
Serve right away, or refrigerate until using.
Keep any leftovers in a sealed container in the refrigerator.