1. Wash and boil the unpeeled potatoes until just tender (about 20 minutes). Drain and cool them completely. Cut into 1/2 inch dice. Place in a large serving bowl and set aside. 2. In a small bowl, combine the mustards and olive oil. Add the red wine vinegar, minced red onion, diced bell peppers, chopped parsley, and salt and pepper to taste. Mix to blend. 3. Pour the mustard mixture over the sliced potatoes and toss to coat. Serve or keep covered in the refrigerator. Return to room temperature before serving. 4. TIP: It is best to not let the potatoes cool completely before adding remaining ingredients. Add ingredients to the potato salad while potatoes are still slightly hot/warm to help flavors penetrate more deeply. ---------------------------------------------------------------------------
Nutrition
Ingredients
