½ cup
red wine vinegar 2-3 Tbsp olive oil 1½ tsp garlic powder 1½ tsp salt pepper to taste chopped parsley to garnish Instructions Place the potatoes into a pot of cold water, bring to a boil and cook until fork tender. You don't want to overcook them because they will start to fall apart when mixing everything. Drain the potatoes and cool slightly. In a bowl whisk together the dijon mustard, olive oil, red wine vinegar, garlic powder, salt and pepper. In a large bowl toss together the potatoes, the bell peppers, scallions and dressing. Coat everything well. {NOTE: depending on how hot the potatoes are and the exact weight you may need to add a little extra drizzle of olive oil to keep things moist} Garnish the potato salad with some fresh chopped parsley. 3.3.3077
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