* 6 cloves garlic
* 3 tbsp. red wine vinegar
* 1 tsp. Dijon mustard
* 1/2 tsp. dried thyme
* 1/2 tsp. salt
* 1/4 tsp. black pepper
* 1/3 cup olive oil
* 2 1/2 lbs. red potatoes, scrubbed
* 1 medium red bell pepper, chopped
* 3 green onions, minced
* 1/4 cup parsley, chopped

1. For dressing: Preheat oven to 300 degrees. Wrap garlic cloves in foil. Roast 30 minutes. Cool completely. Cut off tips and press garlic from peel.
2. In blender, combine garlic, vinegar, mustard, thyme, salt and black pepper. Process until mixed. Slowly add olive oil, processing until smooth. Pour into jar with lid. Chill.
3. For salad: In large saucepan, cover potatoes with water. Bring to boiling on medium high heat. Boil 25 minutes; drain and cool. Quarter potatoes.
4. In large bowl, combine potatoes, bell pepper, green onions and parsley; gently mix. Add half of dressing; toss to coat. Cover, chill 1 hour.
5. Stir in remaining dressing; let stand 1 hour.

Serves 8