Yukon Gold Potato Salad

Yukon Gold Potato Salad Ingredients

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

Instructions for Yukon Gold Potato Salad

1. Strip rosemary leaves and chop finely. Slice potatoes in wedges and toss with rosemary, salt, pepper and olive oil. Bake in preheated oven at 400 degrees for 15 minutes. Potatoes should be firm for tossing. 2. 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. 3. Dice provolone into bite-sized chunks. Wash and dice zucchini, tomatoes and peppers into pieces half the size of cheese. Finely chop parsley. 4. 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

Main Ingredient: PotatoCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bell Pepper	Celery	Dijon Mustard	Olive Oil
Parsley	Potato	Provolone	Rosemary
Salt	Tomato	White Wine	Yellow Bell Pepper
Zucchini

Potatoes Salads Celery Bell pepper Mustard Olive oil Cheese Parsley Potato Tomato Wine White wine Lunch

for flavor and categorization

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