Red, White and Blue Vegan Potato Salad (Mayo-Free)

Ingredients

• 1 pinch pepper black freshly ground
• 2 teaspoons capers drained
• 0.3 cup celery diced
• 2 teaspoons dijon mustard 
• 3 tablespoons olive oil extra virgin 
• 2 tablespoons flat-leaf parsley chopped
• 0.3 cup green onions chopped
• 0.7 cup california olives ripe halved
• 0.3 pound purple potatoes diced
• 0.5 pound potatoes diced red
• 1 tablespoon red wine vinegar 
• 0.5 teaspoon salt 
• 0.5 pound yukon gold potatoes diced

Equipment

• whisk
• mixing bowl
• pot

Directions

1. In large pot, boil water and potatoes. Cook until tender, drain and cool to room temperature.
2. Combine potatoes, olives, green onions and celery in a large mixing bowl and set aside.In medium bowl, whisk together red wine vinegar, mustard and capers.Gradually whisk in olive oil, then season with salt, pepper and parsley.
3. Pour dressing over potato mixture and toss until evenly coated.