This flavourful salad is sensational; also excellent served warm

3 lbs small red potatoes, with skins on
5 tbsp plus 2 tbsp Celestial Delights Brandy Peppercorn Mustard Sauce
2 tbsp Celestial Delights Infused Roasted Garlic Grapeseed Oil
2 shallots, chopped
1 cup sour cream
2/3 cups mayonnaise
3 scallions minced
Fresh ground pepper

Preheat oven to 350 F. Mix mustard, garlic oil, potatoes in a large bowl. Place on a baking sheet and sprinkle shallots on top. Bake for 20 minutes or until potatoes soft.
Slice the hot potatoes into ½ inch rounds. Put potatoes and shallots in a mixing bowl.
In a small bowl combine sour cream, mayo, scallions and the 2 tbsp mustard sauce, pour the dressing over the hot potatoes and stir. Add pepper to taste.
Cool potato salad to room temperature and then chill overnight.