Tuscan Potato Salad

Name: Tuscan Potato Salad
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 pounds, small red potato (about 2 inches in diameter), scrubbed and sliced 1/4 inch thick; , Salt and pepper; 3 tablespoons, red wine vinegar; 2 tablespoons, water; 2 , garlic cloves, minced; 1 teaspoon, minced fresh rosemary; 2 teaspoons, Dijon mustard; 1/4 cup, extra virgin olive oil; 2 tablespoons, minced fresh parsley leaves; 2 , jarred roasted red peppers, drained and sliced thin; 1/2 cup, shredded Parmesan cheese (see note)

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Appears in Cook's Country June/July 2007

SERVES6

TIME40 minutes, plus 20 minutes cooling

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...

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