Dijon Mustard Potato Salad

Directions

Heat a large pot of water to a boil and add potatoes.

Reduce heat to medium-high and cook, with lid ajar, until potatoes are tender, about 20 minutes.

Drain thoroughly and set aside to cool.

Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil in a bowl and mix well.

Cut potatoes into small pieces and place in a large bowl.

Add mustard mixture and all remaining ingredients, except the garnishes, and mix well.

Cover tightly and refrigerate for at least 8 hours, or overnight, before serving.

If the consistency is too thick, add 2 tablespoons of water.

Serve garnished with parsley and bell pepper slices.