Serves:
PREPARATION: Cook potatoes in boiling salted water for 20 minutes, or until soft but still firm. Remove, hold under cold water for a few minutes to stop cooking, and then let cool. Heat some of the oil in a frying pan, and cook the red pepper, onion and garlic for 5 minutes, then place in a bowl. Add the rest of the oil, vinegar, mustard, salt & pepper. Mix well and refrigerate for at least 1 hour before serving, then sprinkle with chopped parsley and serve immediately.
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