roasted pepper potato salad

this is a mayonaise-free potato salad.
why?
well, i like mayonaise and i like it in potato salad. but, mayonaise has a lot of fat. and, well, if you leave it out on a table at a picnic, or party over the summer, it will spoil. so - no mayo - what can we do?

roasted pepper potato salad

5-6 small red potatos
1 shallot
1 tablespoon coarse grain mustard
1 bulb of garlic
2 red/orange/yellow peppers
2 green onions
10 fresh basil leaves
2 tablespoons red wine vinegar
olive oil

dice and boil the potatos in salted water until tender. drizzle the peppers and garlic bulb with olive oil and roast in a pan at 350 for about 15-20 minutes (until the peppers skin begins to bubble + blacken). when done, remove pepper skin and dice. pop the garlic cloves out of the bulb and mash. throw peppers, garlic, minced shallot, basil, vinegar and mustard into a blender and pulse. pour 1/2 of the roasted pepper mixture over the potatos and toss. return to a pan and bake for 10 minutes (throw this under the broiler for the last minute to brown the potatos). once removed from the oven, pour the remaining pepper sauce over the potatos and toss with diced green onions. salt and pepper to taste.