2 lbs. red-skinned new potatoes, quartered
3/4 cup pitted olives, divided
1/2 cup sliced roasted red bell pepper strips
1/2 cup thinly sliced red onion
1/4 cup balsamic vinegar
3 cloves garlic, peeled
1 tbsp. mustard
1 tbsp. honey
3/4 cup extra virgin olive oil
2 tbsps fresh, chopped flat-leaf Italian parsley
Salt and pepper, to taste

Tuscan-Style Potato Salad

1. In a large pot of boiling, salted water, cook potatoes until fork tender; cool slightly.
2. In a large bowl, combine potatoes, 1/2 cup olives, peppers, and onion; set aside.
3. Meanwhile, in the bowl of food processor or blender, combine balsamic vinegar, remaining olives, garlic, mustard and honey. Process until well combined.
4. Gradually add olive oil until well combined. Add fresh parsley and season to taste with salt and pepper. Pour dressing over potato mixture. Chill 2-3 hours before serving.
   Preparation time: 35 minutes