Tuscan Potato Salad
Appears in Cook's Country June/July 2007
The bold flavors of garlic, rosemary, roasted red peppers, and Parmesan put an Italian spin on a classic summertime salad.
WHY THIS RECIPE WORKS
For a bold, creamy potato salad, we found that the sturdy, waxy texture of small red potatoes was ideal. (Russets and Yukon Golds were too tender and mealy.) Slicing the potatoes rather than quartering them created more surface area for the...