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Dijon Mustard Potato Salad
Yield: 24 1/2-cup servings

4 pounds new potatoes, scrubbed
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1/2 cup Dijon-style mustard
1 cup fat-free mayonnaise
1/2 cup red or white wine vinegar
2 tablespoons extra-virgin olive oil
1 cup each, finely chopped: green onions, red bell pepper, green bell pepper
1 cup coarsely chopped parsley
1 tablespoon freshly ground black pepper
1/2 teaspoon salt
Parsley sprigs, red and green bell pepper slices for garnish

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.

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