Posted by Sue Freeman
Rosemary New Potato Salad with Roquefort
Recipe by Michael Hood of the Akron Hunger Center
2 lbs. new potatoes
1/4 lb. red onions, minced
1/4 cup plus 1 Tbl. white wine vinegar
1 1/2 tsp. fresh rosemary, crumbled and chopped
1 Tablespoon Dijon mustard
1/2 cup olive oil
1/4 cup roquefort or feta cheese
1/4 lb. toasted and largely chopped walnut pieces
Rinse the new potatoes well and place in cold salted water. Bring to boil and boil til tender about 15 minutes. Drain and transfer to a large bowl and toss with 1/4 cup white wine vinegar and rosemary.
Combine the 1 tablespoon vinegar, Dijon and salt and pepper. Whisk or using blender, pour oil in a thin stream to emulisfy.
Mix everything together and toss well and serve.