Dijon Mustard Potato Salad

Yields:	12 servings
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	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	8 hours

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Ingredients

4	pounds	new potatoes	scrubbed
2	cloves	garlic	minced
1	teaspoon	red pepper flakes	crushed
1/2	cup	dijon mustard
1	cup	mayonnaise, fat free
1/2	cup	red wine vinegar
2	tablespoons	olive oil, extra-virgin
1	cup	scallions, spring or green onions	finely chopped
1	cup	sweet red bell pepper	finely chopped
1	cup	green bell pepper	finely chopped
1	cup	parsley leaves	coarsely chopped
1	tablespoon	black pepper	freshly ground
1/2	teaspoon	salt
1	x	parsley sprigs
1	x	green bell pepper	slices, for garnish

Directions

Heat a large pot of water to a boil and add potatoes.

Reduce heat to medium-high and cook, with lid ajar, until potatoes are tender, about 20 minutes.

Drain thoroughly and set aside to cool.

Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil in a bowl and mix well.

Cut potatoes into small pieces and place in a large bowl.

Add mustard mixture and all remaining ingredients, except the garnishes, and mix well.

Cover tightly and refrigerate for at least 8 hours, or overnight, before serving.

If the consistency is too thick, add 2 tablespoons of water.

Serve garnished with parsley and bell pepper slices.

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Member Review

Ham And Eggs Bravo

Well, it was a cold Sunday morning and I needed to get rid of some leftover baked ham. Whipped up this bad boy and it was GREAT! Just follow the instructions for mixing so you don't get lumpy (yuk) sauce. I found that my MEGA Panasonic nuke STILL took a lot longer than they said to heat the stuff up. Just remember to heat a bit; stir a bit, heat - stir, etc, and add the sliced eggs toward the end. Be VERY gentle with the sliced eggs and they won't completely fall apart. The taste is a delicate cheesey white sauce with a hint of the green onion that complements the other flavors. I liked it. It kept well in the fridge too.