White, purple and red potato salad

Ingredients:

• 800 g of a mixture of red, yellow, and purple potatoes, cut in half or quarters
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• 1 can (400g) canned palm hearts, cut into thin strips lengthwise
• 1/2 cup canned piquillo peppers, chopped
• 2 green onions, thinly sliced

Preparation:

1. Place the potatoes in a medium saucepan and cover with cold water. Add 1 tablespoon of vinegar and 1 tablespoon of salt. Bring to a boil over medium-high heat and continue to simmer until tender, about 15 minutes. Drain thoroughly and let the potatoes cool.
2. In a small bowl, whisk together the remaining 2 tablespoons vinegar, Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and sugar. Add the olive oil and whisk until the dressing is smooth. Arrange the potatoes in a single layer on a large serving platter and top with the palm hearts. Sprinkle with piquillo peppers and drizzle with the dressing. Sprinkle with green onions and season with salt and pepper to taste.