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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