4 c. cooked new potatoes, cut into 1/2 inch pieces
1/2 c. each chopped red, green and yellow bell peppers
1/4 c. chopped celery
1/4 c. chopped red onion
1/4 c. chopped fresh chives
2 tbsp. chopped fresh flat-leaf parsley
1/4 c. Puritan oil
2 tbsp. red wine vinegar
1 tbsp. chopped fresh thyme (or 1 tsp. dried)
Salt and freshly ground pepper to taste

In large bowl, combine potatoes, bell peppers, celery, red onion, chives and parsley, tossing gently to mix.

In small bowl, combine oil, vinegar, thyme, salt, pepper. Pour dressing over potato mixture, tossing gently to combine. Serve at room temperature. 12 servings.