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This is a nice, colorful potato salad with a bold flavor.

• 4 pounds red-skin potatoes
  
• 2 green onions, chopped
  
• Small red onion, chopped
  
• Red, yellow or orange pepper, chopped (or mixture of all three)
  
• 1/4 cup Dijon mustard
  
• 1/2 cup olive oil
  
• 1 teaspoon vinegar
  
• Whipping cream (we used about 1 tablespoon)
  
• 2 or 3 hard-cooked eggs, chopped
  
• Fresh cilantro (we substituted fresh parsley)
  
• Salt and pepper

Boil potatoes to desired tenderness, then chill rapidly. Hard cook eggs, then chill rapidly.

Chop vegetables, potatoes and eggs separately to desired size.

Mix mustard, olive oil, vinegar and a splash of whipped cream together and whisk well.

Tear cilantro leaves in half or larger (the more you chop them, the more flavor you lose).

Mix potatoes, veggies and eggs together. Whisk dressing again, and add to potato mixture.

Fold in cilantro and mix again. Season to taste with salt and pepper. Makes about 8 servings.

Mitchell Evanitsky

Thursday, August 29, 2002