POTATOES WITH MUSTARD PICKLED PEPPERS

3 lbs potatoes (I enjoy multicolored super tiny potatoes)
salt pepper
1/2 cup oil
1/4 cup vinegar
1 tbs whole grain mustard
1/4 tsp sugar
1 garlic clove minced
1/2 poblano pepper sliced thin
1/4 cup parsley

wash potatoes1 sprinkle them with oil- salt and pepper.  Roast potatoes in 400 degree oven or grill them till fork tender.  While potatoes are cooking combine the other ingredients and let sit.  This can be done 6 hours ahead.  Toss potatoes with peppers and vinaigrette.  You may have extra vinaigrette depending on the potatoes you use. Pour as much as needed and save rest for a salad another day.  (Make sure to use all of your pickled peppers)