Three-Mustard Potato Salad

• 2 pounds medium red potatoes
• 1/2 cup plus 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon yellow mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 small red onion, finely chopped
• 1/2 cup finely chopped roasted red peppers
• 2 tablespoons finely chopped flat-leaf parsley
• Salt and freshly ground pepper

1. Put the potatoes in a large pot of water and bring to a boil.
2. Cook over moderate heat until tender, about 25 minutes.
3. Drain and let cool completely, then cut into 1-inch pieces.
4. In a large bowl, combine the mayonnaise with the mustards, vinegar and olive oil and whisk until smooth.
5. Add the onion, roasted red peppers and parsley.
6. Gently fold in the potatoes and season with salt and pepper.
7. Cover and refrigerate overnight.

red potatoes, mayonnaise, mustard, wholegrain mustard, yellow mustard, red wine vinegar, extravirgin olive oil, red onion, red peppers, flatleaf parsley, salt

Taken from www.foodandwine.com/recipes/three-mustard-potato-salad (may not work)