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
CAPC Oakland 
Who is this going to? Just me or Everybody?
Marda Stothers Sent from my iPhone
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This is the recipe that we’re using for our Friday Night Meal this week 4/24. We’re looking for 10 makings of the recipe to contribute to our street meal this week.