Rosemary Potato Salad Recipe for FNM 4/24

Rosemary Potato Salad Recipe

Ingredients
2 lbs small red potatoes
1/4 cup plus 1 Tablespoon white vinegar
1 1/2 teaspoon crushed Rosemary
1 Tablespoon Dijon Mustard
1/2 cup olive oil
1/4 lb Feta cheese
Salt and Pepper

Directions:

Cook potatoes until tender
Drain put in large bowl
Add Vinegar and Rosemary, toss and let cool

In a bowl whisk 1 Tablespoon of vinegar, mustard, salt and Pepper ( to taste)
Whisk in oil in thin stream to emulsify

Add dressing and cheese to potatoes, toss and serve warm
( good cold too)
I often use more Rosemary than called for
We need 10 servings of this recipe for the Friday Night Meal of 4/24/20