Jocelyn’s Red Potato Salad

I wrote this recipe down a long time ago – it’s late WFM era, I think – and it’s been a while since I made it. I didn’t include any instructions with it at the time, so I’ll add a few now. Boil the potatoes in salted water. Cut in quarters. Mix everything else together to make dressing. Dump it over the potatoes and fold in gently while they’re still hot. Good warm or cold.

2 lbs. small red potatoes
bunch scallions, chopped
1 red pepper, small dice
3 cloves garlic
plenty of olive oil
some red wine vinegar
a splash of beaujolais nouveau if you’ve got it
a couple tablespoons pommery mustard (Moutarde de Meaux)
dill dill dill (fresh!), minced
hot pepper flakes
salt and pepper

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