A terrific potato salad for a Fourth of July picnic, potluck supper or backyard barbecue.

Patriotic Potato Salad

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

1. Wash and quarter potatoes. Cook potatoes in boiling water to cover 10 minutes or until tender; drain.
2. Place potatoes in a large bowl. Add next 7 ingredients; toss gently.
3. Combine olive oil and remaining ingredients in a bowl; stir well.
4. Pour dressing over vegetable mixture and toss gently to combine. Cover and chill.

Makes 10 servings.