California Cheese and Red Potato Salad

Ingredients

• 2 1/2 lbs new potatoes, medium-sized red (or golden potatoes)
• 1/2 cup olive oil
• 1/4 cup white wine vinegar
• 1 teaspoon salt (more if needed)
• 1/4 teaspoon fresh ground pepper (more if needed)
• 1/2 cup thinly sliced thinly sliced roasted peeled red pepper
• 1/3 cup finely chopped green onion
• 3 tablespoons chopped fresh tarragon or chives
• 1 1/2 cups finely diced california monterey jack cheese

Directions

1. 1

   Steam potatoes over boiling water in covered saucepan until just tender when pierced with tip of a sharp knife, 35-40 minutes.

2. 2

   Remove potatoes and cool until tepid, about 30 minutes.

3. 3

   Meanwhile, make dressing: In large bowl, place olive oil, vinegar, salt and pepper and stir or whisk until blended and smooth. Add roasted red peppers, green onion and tarragon and stir to combine.

4. 4

   When potatoes have cooled, cut them in half lengthwise, then cut them crosswise into slices about 1/2-inch thick.

5. 5

   Add cheese, then stir and toss gently to combine and coat potatoes and cheese with the dressing.

6. 6

   Taste, then season to taste with additional salt and pepper if necessary.

7. 7

   If not serving within 1 hour, refrigerate the salad.

8. 8

   Bring to room temperature before serving.