1 lb red potatoes, unpeeled and diced
1/2 cup diced red and yellow peppers
1/2 cup sliced scallions
1 T. minced fresh basil
2 tsp. minced fresh oregano
2 T. minced fresh Italian parsley
2 T. olive oil
1/4 cup red wine vinegar
1 T. dry white wine
2 T. Dijon mustard
1 T. sugar

In a pot of boiling water, cook the potatoes for about 15 minutes until tender. Drain. Add the peppers, scallions, basil, oregano, and parsley. In a small bowl, whisk the remaining ingredients together by hand to make the dressing. Pour over the salad and serve immediately, or refrigerate for several hours before serving