Italian dressing and mustard add zest to this potato salad. Confetti colors make this fun to eat too!
1 1/2 pounds quartered red potatoes
1/2 cup light Italian dressing
1/2 Tablespoon spicy brown mustard
1 Tablespoon chopped, fresh parsley
3/4 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced green onions
Cook potatoes in boiling water over high heat until tender, about 10 minutes.
Drain well and let cool. Place potatoes in a medium bowl and set aside.
In a small bowl, combine dressing, mustard, parsley, and seasonings.
Pour mixture over potatoes and toss well. Carefully stir in bell peppers and green onions. Cover and chill until ready to serve.