Dijon Mustard Potato Salad

• 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 peppers finely chopped
• 1 cup green bell peppers 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 peppers slices, for garnish

1. Heat a large pot of water to a boil and add potatoes.
2. Reduce heat to medium-high and cook, with lid ajar, until potatoes are tender, about 20 minutes.
3. Drain thoroughly and set aside to cool.
4. Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil in a bowl and mix well.
5. Cut potatoes into small pieces and place in a large bowl.
6. Add mustard mixture and all remaining ingredients, except the garnishes, and mix well.
7. Cover tightly and refrigerate for at least 8 hours, or overnight, before serving.
8. If the consistency is too thick, add 2 tablespoons of water.
9. Serve garnished with parsley and bell pepper slices.

potatoes, garlic, red pepper, dijon mustard, mayonnaise, red wine vinegar, olive oil, scallions, sweet red bell peppers, green bell peppers, parsley, black pepper, salt, parsley sprigs, green bell peppers

Taken from recipeland.com/recipe/v/dijon-mustard-potato-salad-37470 (may not work)