5 tbsp. olive oil
3 tbsp. white wine vinegar
2 tsp. Dijon mustard
2 lbs red potatoes, cubed
1 cup diced red and orange peppers
2 tbsp. each chopped scallions, shallots, and fresh parsley

In a large bowl, whisk together first 3 ingredients, set aside. In a large pot, bring potatoes and enough salted water to cover to boil.

Cook for 15 minutes, drain. Add potatoes and last 4 ingredients to vinegar mix. Toss gently to coat. Let cool.

Submitted by: Sherry Monfils