Antipasto Potato Salad with Feta & Black Olives

• 6-8 medium organic red potatoes, cooked with skin on
• 1 cup organic Italian parsley, finely chopped
• 1 cup organic celery, chopped
• 1/2 cup organic artichokes, chopped
• 1/4 cup organic red onion, finely chopped
• 1/4 cup organic sundried tomatoes, slivered
• 1/4 cup organic sundried tomatoes, slivered
• 1/4 cup organic roasted peppers, chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup pitted organic black olives  

Blend dressing ingredients with an emulsion blender. Combine all salad ingredients except for cheese and olives. Toss with dressing. Pour into serving bowl and top with feta cheese and olives.