This dish is fantastic for holidays and every day. This is a potato salad with an Italian flavor. You might want to whip up a batch in honor of VJ Day (September 2) and take it over to over to the local American Legion, DAV, or VFW Hall.

Ingredients

• 8 medium white potatoes
• 8 medium red potatoes
• 8 medium blue potatoes
• 2 Vidalia onions, chopped
• 2 Tbs olive oil
• 1 stalk celery, minced
• 3 roasted, red bell peppers
• 2 Tbs Italian parsley, chopped
• 1 tsp cumin
• 1 cup mayonnaise
• 1 cup sour cream
• 1 Tbs Dijon mustard

Directions

1. Wash and quarter the potatoes. The pieces should be of equal size.
2. In one pot place the white and red potatoes, bring to a boil and cook for 15 minutes.
3. In another pot place the blue potatoes and cook for 15 minutes.
4. Test the potatoes with a fork. If done, drain and set aside to cool.*
5. While the potatoes are cooking, sauté the onions in olive oil until they just begin to turn gold. Remove from heat.
6. Slice the roasted, red bell peppers into 1"x1/4" pieces.
7. When cool, cut the potatoes into cubes--don't get too crazy about uniformity. The pieces should be bite size. Leave the skins on the potatoes.
8. Place the potatoes in a large mixing bowl.
9. Add the cooked onion, celery, and peppers. Mix gently.
10. Add the mayonnaise, sour cream, and Dijon mustard. Mix gently, but well.
11. Add the cumin and parsley. Mix gently, but well.
12. Chill for at least 1 hour.

*--One trick I use is to have a cool metal bowl handy. I cut the potatoes in half, testing to see if they are cooked. If the potato needs a bit more time, simply return to the hot pot and let it sit (not in water and not over a flame). Cover loosely with the pot lid. The done pieces go into the cool bowl.