4 c. cooked new potatoes, cut into 1/2 inch pieces
1/2 c. each: chopped green, red and yellow peppers (or 1 1/2 c. whatever colors available)
1/4 c. chopped celery
1/4 c. chopped red onion
1/4 c. chopped fresh chives
2 tbsp. chopped fresh parsley

DRESSING:

1/4 c. Canola oil
2 tbsp. red wine vinegar
1 tbsp. chopped fresh thyme (or 1 tsp. dried)
Salt and pepper to taste

Combine dressing ingredients in small bowl.

Combine potatoes with peppers, celery, onion, chives and parsley in serving bowl. Pour dressing over salad, tossing gently to completely cover. Serve at room temperature. Very good!