Potato Salad - Tuscan Style

• 2 lbs baby red potatoes, quartered
• 3/4 cup pitted kalamata olive, divided
• 1/2 cup sliced roasted red pepper
• 1/2 cup thinly sliced red onion
• 1/4 cup balsamic vinegar
• 3 cloves garlic, peeled
• 1 tablespoon grainy dijon-style mustard
• 1 tablespoon honey
• 3/4 cup extra virgin olive oil
• 2 tablespoons chopped fresh flat-leaf Italian parsley
• salt and pepper

1. Cook potatoes in salted water until tender, drain.
2. In the meantime, add 1/4 cup olives, vinegar, garlic, mustard, and honey to a blender or food processer and process until combined.
3. Gradually add oil with blender/processer running until combined.
4. Add parsley, salt and pepper to taste.
5. Place potatoes, 1/2 cup olives, pepper strips and onion in a large bowl, add dressing and toss to combine.

baby red potatoes, olive, red pepper, red onion, balsamic vinegar, garlic, mustard, honey, extra virgin olive oil, flatleaf, salt

Taken from www.food.com/recipe/potato-salad-tuscan-style-86748 (may not work)