This recipe is perfect for a barbecue, which I used for my Memorial Day barbecue along with my Touchdown Football Cookies turned patriotic red,white, and blue.
What you will need:1 lb. Idaho potatoes {or red bliss if you're feeling fancy}
2 cloves garlic
Pinch of salt
Pinch of pepper
1 bell pepper
1/4 cup apple cider vinegar
2 TBSP. sugar
1 1/2 tsp. whole-grain mustard
1 tsp. paprika
1/2 cup chopped parsley
4 scallions, finely chopped
2 slices of bologna {optional}
Cut up the potatoes into small cubes. 
In a large pot, add the potatoes, garlic, a nice pinch of salt, a few grinds of pepper and water to just cover. Bring to a boil, then lower to a simmer. Cook until the potatoes are fork-tender all the way through, about 15 minutes. Drain in a colander and rest the colander over the top of the empty pot to allow the heat to dry the potatoes. Once cool enough to handle but still warm, add to a large mixing bowl.
If using a gas stove, place the pepper directly over a medium flame and allow to char on one side, then rotate until the entire pepper is black and charred. If you don't have a gas stove, roast the pepper on a baking sheet under the broiler or at the highest temperature of your oven. Carefully watch to rotate the pepper and char on all sides. Remove and wrap tightly in saran wrap, allowing it to steam for 5 minutes to loosen the skin. Once cool enough to handle, remove the seeds and charred skin and chop the pepper. Set aside.
In a large pan on medium heat, add the bologna and cook, stirring, until crisp, about 8 minutes. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the hot pan. Cook at a rolling simmer until the sugar and salt dissolve, about 2 minutes.
Add to the potatoes and toss until they soak up the vinegar mixture. 
Cut the parsley and scallions and toss into the salad along with the pepper.
Pour into a serving bowl and serve warm or cold. 
Enjoy!
