Potato Salad with Roasted Red Peppers

Ingredients

• 0.5 teaspoon agave syrup 
• 4 tablespoons canola oil 
• 1 tablespoon dijon mustard 
• 1 clove garlic minced
• 6 servings kosher salt 
• 6 servings freshly cracked pepper black
• 2 pounds bliss potatoes red
• 0.3 cup roasted peppers red julienned
• 1 cup scallions finely sliced
• 1 tablespoon citrus champagne vinegar 

Equipment

• mixing bowl
• pot

Directions

1. Watch how to make this recipe.
2. In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
3. In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
4. Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper.
5. Garnish with the scallions, if using.