Zesty Potato Salad

7 CUPS PEELED, COOKED, CUBED POTATOES
1 CUP DICED, UNPEELED APPLE
1 CUP DICED CELERY
½ CUP CHOPPED RED ONION
¼ CUP D.L. JARDINE’S TEXAS CAVIAR JALAPEÑO STUFFED OLIVES, SLICED
1 CUP MAYONNAISE
1 T. D.L. JARDINE’S BRONCO MUSTARD
½ T. SALT
½ T. PEPPER
CHOPPED FRESH PARSLEY TO GARNISH

IN LARGE SERVING BOWL, COMBINE WARM POTATOES AND NEXT 4 INGREDIENTS. IN SMALL BOWL, BLEND REMAINING INGREDIENTS. GENTLY FOLD MAYONNAISE MIXTURE INTO POTATO MIXTURE. COVER AND CHILL FOR 2 HOURS.