| Yukon Gold Potato Salad
Salad
2 Sprigs rosemary
2 pounds Yukon Gold Potatoes
Salt and pepper to taste
3/4 cup Olive oil
3/4 pound Italian provolone cheese
2 medium Zucchini
5 Roma (plum) tomatoes
1 Yellow bell pepper
1 Green bell pepper
1 bunch Parsley, finely chopped
1 tablespoon Celery seed
Vinaigrette
1/3 cup White wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Salt
1 teaspoon Pepper
3/4 cup Olive oil
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Strip rosemary leaves and chop finely. Slice potatoes in wedges and toss with rosemary, salt, pepper and olive oil. Bake in preheated oven at 400ºF. for 15 minutes. Potatoes should be firm for tossing. To prepare the vinaigrette: In a blender combine vinegar, mustard, salt and pepper. Add olive oil in slow stream until emulsified. Toss roasted potatoes in vinaigrette. Dice provolone into bite-sized chunks. Wash and dice zucchini, tomatoes and peppers into pieces half the size of cheese. Finely chop parsley. Toss cheese, vegetables, parsley and celery seed with potatoes until thoroughly combined. Serve in a large bowl or platter. Source: Seattle Times, February 5, 1995 Posted to MM-Recipes Digest V3 #295 Date: Mon, 28 Oct 1996 16:20:13 +0000 From: Linda Place |
