Red Potato Salad

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Ingredients

• 6 cloves garlic
• 3 tablespoons red-wine vinegar
• 1 teaspoon Dijon-style mustard
• 1/2 teaspoon each dried thyme and salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup olive oil
• 2 1/2 pounds new red potatoes, scrubbed
• 1 medium red bell pepper, chopped (about 1 cup)
• 3 green onions, minced (about 1/3 cup)
• 1/4 cup chopped fresh parsley

Directions

• 1
  For dressing, preheat oven to 300ºF. Place garlic cloves in a garlic roaster or wrap tightly in foil. Roast for 30 minutes. Cool garlic completely. Cut off tips of garlic cloves and press garlic from peels.
• 2
  Combine garlic, vinegar, mustard, thyme, salt and black pepper in a blender. Process mixture until mixed. Add olive oil gradually, processing constantly until thick and smooth. Pour into a jar with a tight-fitting lid. Chill while preparing salad.
• 3
  For salad, combine potatoes with enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil until tender, about 22 minutes; drain well and cool. Cut the potatoes into quarters.
• 4
  Combine potatoes, bell pepper, green onions and parsley in a salad bowl and mix gently. Add half the dressing and toss to coat. Chill, covered, for 1 hour.
• 5
   Stir in remaining dressing and let stand for 1 hour before serving.