Preparation

• Scrub potatoes, but do not peel.
• Place the potatoes in a saucepan, cover with water and cook, covered, just until tender, about 10 to 15 minutes.
• Meanwhile, in serving bowl, whisk together the oil, vinegar and mustard.
• Stir the pitted, sliced olives into dressing.
• Add the celery, red pepper, smoked chicken and parsley. Toss.
• When potatoes are cooked, drain and cut into bite-sized pieces.
• Add warm potatoes to salad.
• Season mixture with salt and pepper; toss to blend.
• Serve on lettuce leaves with tomato wedges.
• Makes 3 main course servings.