Total Calories: 130
In a large saucepan over medium heat, cook potatoes in water until tender. Drain. Peel and dice. Place hot potatoes in a large bowl.
Onto potatoes, layer green pepper, pimientos, mushrooms and red onion set aside.
Place oil, vinegar, mustard, garlic, salt, pepper and rosemary in a blender container. Cover and blend at high speed for 15 seconds or until garlic is minced and rosemary is crushed. Pour over vegetables. Cover and refrigerate at least 4 hours or up to 24 hours.
Lightly toss salad. Spoon into a serving bowl. Sprinkle with bacon and parsley,
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