Roasted Garlic & Dijon Potato Salad
In a large saucepan, simmer potatoes in salted water over medium heat for 15 to 20 min., depending on size. They should be just fork tender; do not overcook. Drain and transfer to a large bowl.
Cut potatoes into 1-in. (2.5 cm) pieces and, while hot, add mayonnaise dressing, mustard, garlic paste, capers and sundried tomatoes. Mix gently to combine without breaking potatoes up too much.
Add celery, salt and pepper, and toss until just combined. Garnish with fresh dill and serve warm, or refrigerate and serve within 12 hours.