MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: YUKON GOLD POTATO SALAD
 Categories: Potatoes, Salads
      Yield: 6 Servings
 
MMMMM---------------------------SALAD--------------------------------
      2    Sprigs rosemary
      2 lb Yukon Gold Potatoes
           Salt and pepper to taste
    3/4 c  Olive oil
    3/4 lb Italian provolone cheese
      2 md Zucchini
      5    Roma (plum) tomatoes
      1    Yellow bell pepper
      1    Green bell pepper
      1 bn Parsley, finely chopped
      1 tb Celery seed

MMMMM------------------------VINAIGRETTE-----------------------------
    1/3 c  White wine vinegar
      1 tb Dijon mustard
      1 ts Salt
      1 ts Pepper
    3/4 c  Olive oil
 
  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
 
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