Tuscan Potato Salad


By: Rita Nader Heikenfeld, Macy's Culinary Professional.
The cookware, gadgets, serveware used in this demonstration are available at Macy's.
I prefer small red potatoes, but Yukon Gold works well, too. You'll have a bit more breakage with the Yukon Gold.
2 pounds small red potatoes, scrubbed and sliced 1/4" thick
Salt and pepper
4 tablespoons red wine vinegar
3 tablespoons water
1  generous teaspoon garlic, minced or more to taste
1 tablespoon minced fresh rosemary
2 teaspoons Dijon
1/4 cup olive oil
Fresh parsley, chopped
2 large roasted red peppers, drained, julienned and then cut up into smaller strips (can be jarred)
Generous 1/2 cup Parmesan cheese plus bit more for garnish if desired
Bring potatoes, 2 tablespoons salt and enough water to cover by 1" to boil.  Reduce heat to medium and simmer until potatoes are just tender, about 5-8 minutes. While potatoes simmer:
Whisk vinegar, water, garlic, rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper in large bowl.  
Drain potatoes well and spread in even layer on sprayed baking sheet.  Drizzle half of vinegar mixture over hot potatoes and let stand a few minutes.  

Stir mustard into remaining vinegar mixture and then slowly whisk in oil.  
Scatter parsley, peppers and Parmesan evenly over potatoes. Then put in big shallow bowl with vinaigrette and toss very gently to combine.  Add more Parmesan if you like and adjust seasonings.  Serve.  
Can be refrigerated up to 2 days ahead and rewarmed or served chilled