Tuscan Potato Salad = good potato salad

Upon hearing the words “potato salad,” some people rightly recoil in horror, thinking of the mayo-soaked, bland concoctions they’ve been served in the past.
   If you’re one of those people, I’ve got just the thing for you – Tuscan Potato Salad (click for the recipe) has no mayo, and it’s anything but bland.
   Roasted red peppers, fresh rosemary, Dijon mustard and Parmesan cheese makes this potato salad fresh and lively, a worthy accompaniment to grilled meat or poultry. Even though it’s got some zesty ingredients, it’s still very family-friendly.
   My husband, who isn’t a fan of regular mayo-style potato salads, really liked this one.
   The recipe I linked to above is on a blog, but it’s the same one I used from Cook’s Country magazine.
   The salad is very easy to make.
   Red wine vinegar, minced garlic, minced fresh rosemary, salt and pepper are combined in a bowl.
   Two pounds of small red potatoes are scrubbed, sliced 1/4-inch thick, and brought to a boil in a large saucepan with two tablespoons of salt.
   The potatoes are simmered for about five minutes, then drained and spread in an even layer on a baking sheet. Half of the red wine vinegar mixture is drizzled over, and the potatoes are left to stand until cool.
   Dijon mustard is stirred into the remaining vinegar mixture.
   Parsley, chopped jarred roasted red peppers and grated Parmesan cheese are scattered evenly over the potatoes, which are then transferred to a bowl with the Dijon vinaigrette and tossed gently until combined.
   The salad can now be served, or refrigerated for up to two days.