Two-Tone Potato Salad

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2 baking potatoes (about 1-1/4 pounds)

2 sweet potatoes (about 1-1/4 pounds)

Salt

For the dressing:

1/3 cup mayonnaise

2 tablespoons Dijon-style mustard

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons capers, drained

2 tablespoons chopped pitted green olives (with or without pimientos)

Freshly ground black pepper

2 stalks celery (with leaves if possible), finely chopped

2 hard cooked eggs, coarsely chopped (optional)

3 scallions, finely chopped

1/2 red onion, finely diced (about 1/2 cup)

1/4 cup chopped flat leaf parsley, plus a few sprigs, for garnish

8 pitted black olives, rinsed and blotted dry