Potato Salad with Roasted Red Peppers

• 2 pounds small red bliss potatoes
• Kosher salt
• 4 tablespoons canola oil
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1/2 teaspoon agave syrup
• 1 clove garlic, minced
• Freshly cracked black pepper
• 1/3 cup roasted red peppers, julienned
• 1 cup finely sliced scallions, optional garnish

1. In a medium pot, add the potatoes, some salt and water to cover.
2. Bring to a boil.
3. Cook the potatoes until just tender, 12 to 15 minutes.
4. Strain and halve the potatoes.
5. In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic.
6. Shake vigorously until emulsified.
7. Taste, and season with salt and pepper.
8. To assemble: Combine the potatoes and red peppers in a large mixing bowl.
9. Toss with the vinaigrette.
10. Season with salt and pepper.
11. Garnish with the scallions, if using.

red bliss potatoes, kosher salt, canola oil, mustard, white wine vinegar, syrup, clove garlic, freshly cracked black pepper, red peppers, scallions

Taken from www.foodnetwork.com/recipes/guy-fieri/potato-salad-with-roasted-red-peppers-recipe.html (may not work)