1/4 cup seasoned rice vinegar

1/4 cup olive or canola oil

2 garlic cloves, minced

1 teaspoon chopped fresh Italian flat-leaf parsley

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

5 cups cubed red potato (about 2 pounds)

1 cup chopped peeled cucumber

3/4 cup sliced grape or cherry tomatoes

3/4 cup chopped green bell pepper

1/2 cup chopped orange bell pepper

1/4 cup chopped green onions

1 (2 1/4-ounce) can sliced ripe olives, drained

Preparation

1. To prepare dressing, combine all dressing ingredients in a large bowl; stir with a whisk.

2. To prepare salad, place potato in a medium saucepan. Cover with water to 2 inches above potato; bring to a boil. Reduce heat, and simmer 8 minutes or until tender; drain.

3. Add warm potato to dressing in bowl, tossing gently to coat; let stand 15 minutes. Stir in cucumber and remaining ingredients; toss well. Cover and chill.