Potato Salad

12 cups cubed red potatoes
1 cup chopped green bell pepper (about 1 medium)
1/2 cup minced red onion
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool. In a large bowl, combine potatoes, bell pepper and onion. In a small bowl, whisk together remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
Notes - I didn't use red potatoes since I only had russets. I left out the onion and used a little onion powder and then added celery, carrots, a hard boiled egg, and I halved this recipe and it still made a lot.