Salads : Peruvian Purple Potato Salad

• 1 1/2 pounds purple potatoes*
  
• 3 tablespoons olive oil
  
• 2 tablespoons cider vinegar
  
• 1 tablespoon prepared mustard
  
• 2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1 small clove garlic, crushed
  
• 1/2 teaspoon salt
  
• 1 red bell pepper, seeded and diced
  
• 3 green onions, thinly sliced
  
• 2 tablespoons chopped fresh parsley
  

Cut potatoes into bite-size pieces. Heat potatoes and enough water to cover to boiling in 2-quart saucepan over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender. Drain.

Meanwhile combine olive oil, vinegar, mustard, TABASCO^® Sauce, garlic, and salt in large bowl. Add potatoes, red pepper, green onions and parsley. Toss to mix well.

Makes 6 servings.

*Or a mixture of all-purpose potatoes, red potatoes and purple potatoes.