Yukon gold potato salad Recipe

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Yukon gold potato salad

Artist:	_	Yield:	6
Categories:	Potatoes, Salads, Vegetables	Rating:	0
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Ingredients:

		SALAD
2		Sprigs rosemary
2	lbs	Yukon Gold Potatoes
		Salt and pepper to taste
3/4	cup	Olive oil
3/4	lbs	Italian provolone cheese
2	med	Zucchini
5		Roma (plum) tomatoes
1		Yellow bell pepper
1		Green bell pepper
		1 bn Parsley, finely chopped
1	tbsp	Celery seed
		VINAIGRETTE
1/3	cup	White wine vinegar
1	tbsp	Dijon mustard
1	tsp	Salt
1	tsp	Pepper
3/4	cup	Olive oil

Procedures:

1	Strip rosemary leaves and chop finely.
2	Slice potatoes in wedges and toss with rosemary, salt, pepper and olive oil.
3	Bake in preheated oven at 400 °F for 15 minutes.
4	Potatoes should be firm for tossing.
5	To prepare the vinaigrette: in a blender combine vinegar, mustard, salt and pepper.
6	Add olive oil in slow stream until emulsified.
7	Toss roasted potatoes in vinaigrette.
8	Dice provolone into bite-sized chunks.
9	Wash and dice zucchini, tomatoes and peppers into pieces half the size of cheese.
10	Finely chop parsley.
11	Toss cheese, vegetables, parsley and celery seed with potatoes until thoroughly combined.
12	Serve in a large bowl or platter.