Confetti Potato Salad
Loi Palmer, April 2006 MMCW
12 new red potatoes cooked and cubed with skins on, 1/4 cup chopped green olives, 1 chopped red pepper, 1/4 cup sliced green onions, 1 cup feta cheese with basil and tomatoes, 1/2 cup chopped celery, 1/2 cup crisp bacon, 1/2 cup olive oil, 1/4 cup fresh squeezed lemon juice, 1 tablespoon Dijon mustard, salt and pepper to taste, 1/4 cup fresh parsley.
Cook cubed potatoes. Add the rest of the vegetables and bacon. Blend olive oil, lemon juice, Dijon mustard, salt and pepper together. Pour on the dressing and toss with the potatoes. Chill for two hours. Sprinkle on the parsley just before serving.