Potato Salad - Tuscan Style - cooking recipe

Ingredients

2 lbs baby red potatoes, quartered
3/4 cup pitted kalamata olive, divided
1/2 cup sliced roasted red pepper
1/2 cup thinly sliced red onion
1/4 cup balsamic vinegar
3 cloves garlic, peeled
1 tablespoon grainy dijon-style mustard
1 tablespoon honey
3/4 cup extra virgin olive oil
2 tablespoons chopped fresh flat-leaf Italian parsley
salt and pepper

Preparation

Cook potatoes in salted water until tender, drain.
In the meantime, add 1/4 cup olives, vinegar, garlic, mustard, and honey to a blender or food processer and process until combined.
Gradually add oil with blender/processer running until combined.
Add parsley, salt and pepper to taste.
Place potatoes, 1/2 cup olives, pepper strips and onion in a large bowl, add dressing and toss to combine.