Red, White and Blue Potato Salad

Prep time: 15 minutes 

Cook time: 25 to 20 minutes

Chill time: at least 30 minutes

3 1/2 lb. very small red, white and purple potatoes

1/2 cup chopped red bell pepper

1/4 cup sliced green onions

1/3 cup extra virgin olive oil

1/4 cup lemon juice

1 tablespoon Dijon mustard

2 tablespoons sliced fresh basil

1 teaspoon finely grated lemon zest

Place potatoes in a steamer basket and cook for 25 to 30 minutes or until tender when pierced with a bamboo skewer. Remove from steamer and let cool slightly. Cut potatoes into bite-size pieces and place in a large bowl with bell pepper and green onion. Whisk together oil, lemon juice and Dijon; drizzle over potatoes and toss well to coat. Sprinkle with basil and lemon zest. Cover and chill until ready to serve, at least 30 minutes. Salad is best served at room temperature. Makes 8 servings.