Ingredients:

6 yukon potatoes
1 cup red bell peppers, diced
1 cup green bell pepper, diced
1 cup celery, diced
1 cup green onion, sliced
1 jalepeno pepper, diced
1/4 cup fresh dill, chopped
1 tablespoon capers
12 slices of pepperonchini, diced
2/3 cup red wine vinegar
2/3 cup white balsamic vinegar
1/4 cup water
1 tablespoon olive oil
1 tablespoon dijon mustard
salt/pepper to taste
Garnish: sprigs of fresh parsley

Directions:

In a large pot with water add potatoes and bring them to a boil, turn down to a simmer and cook until tender (internal temperature should reach 210 degees). Do not over cook, as they will get mushy. remove and cool in cold water. Peel the skins from the potatoes. Roughly cut the potatoes in approx 3/4 inch cubes.

In a large bowl combine potatoes, bell peppers, celery, green onions, jalepeno, dill, capers and pepperonchini. Salt and pepper to taste.

In a small bowl combine vinegar, balsamic, water olive oil, and dijon mustard, blend well with a fork.

Dress the salad mixture with the vineagrette you have created, tossing gently as to not break up the potatoes.
Chill and Serve. Garnish with sprigs of fresh parsley.

Servings - 6 servings
Per serving = 1/6salad = POINTS® value 2*
143calories/4.58gfat/4.18gfiber