Red Pepper Potato Salad

Hana Sokol

2 pounds small Yukon gold potatoes or red potatoes, scrubbed

Salt and freshly ground black pepper

1/2 cup prepared mayonnaise

2 tablespoons Dijon mustard

1 large jar grilled red peppers diced or food processed

2 cloves garlic, chopped

1 tablespoon white wine vinegar

1 tablespoon smoked paprika

1/4 cup chopped flat-leaf parsley, plus more for garnish

Cut potatoes into 1-inch chunks and boil until fork tender.

Food process together mustard, peppers, garlic, vinegar, paprika, parsley, salt and pepper. Add mayo to food processor to mix. Toss potatoes with the mixture while still warm, mashing slightly to break them up. Serve warm or cold.