Mediterranean Potato Salad

With Mustardy Oregano Vinaigrette

Serves 6

Ingredients:

SALAD:

4 Cups cooked new potatoes diced into ½ inch cubes
2 boiled eggs, chopped
3 small celery stalks, chopped
½ medium jalapeño chopped finely
1 C Mediterranean olive medley, sliced (I used green and Kalamata olives)
2 stalks green onions sliced
¼ C flat leaf parsley, chopped

Vinaigrette:

1/3 C olive oil (adjust to taste)
1/3 C apple cider vinegar (adjust to taste)
2 T yellow mustard
1 very large garlic clove grated
¼ t dried oregano
¼ t dried thyme
Dash turmeric powder
Salt and pepper to taste

Directions:

• Combine all ingredients from potatoes to parsley, toss. Combine the dressing ingredients from the oil to the salt and pepper. Toss with the salad, chill. Serve room temperature or cold.