Dijon Potato Salad with Olives

Preparation

1. Cut potatoes into 1/4-inch slices. Place diced potatoes in a stockpot and fill with cold water until covered by 1 inch. Bring to a low boil and immediately reduce to a medium simmer. Cook until the potatoes are tender. Test a few pieces by tasting them. Drain potatoes and place in a full-size 4-inch steamtable pan. Use 1 pan for 24 servings; use 2 pans for 48 servings
2. Add sliced olives and diced red pepper to the cooked potatoes
3. Combine the vegetable oil, red wine vinegar, Dijon mustard, sugar, minced garlic, salt and red pepper flakes in a blender. Blend until well combined and emulsified. Pour the dressing over the warm potatoes and gently stir to coat the potatoes. Cover the pan partially and refrigerate until chilled to 40°F, at least 2 hours or over night. Hold at or below 40°F until ready to serve.
4. Just before serving sprinkle with 1.chopped fresh parsley

Variations

1 Serving Provides 1/2 cup starchy vegetable. Serving Size 1/2 cup