MEDITERRANEAN POTATO SALAD
Serves 6 to 10

6 medium potatoes
1/3 cup olive oil
1/3 cup tarragon vinegar (can be bought at the supermarket easily, or prepared adding fresh tarragon leaves crushed, and a crushed garlic clove to a wine vinegar bottle, with reasonable anticipation)
1 small onion chopped
1 garlic clove crushed
2 tsp salt
1/4 tsp pepper
1/3 cup grated Parmesan cheese
1 jar roasted peppers
Romaine Lettuce

Cook potatoes just until tender in boiling salted water in a large kettle or saucepan; drain. Peel potatoes and slice into large bowl. Combine oil, vinegar, onion, garlic, salt and pepper in a jar with screw top; cover jar and shake well. Pour over potatoes and toss to coat. Cover bowl with plastic wrap and chill at least 3 hours. Just before serving, toss potatoes with cheese and 1 cup chopped peppers. Line serving plates with romaine and spoon the salad on the lettuce. Serve with the remaining roasted peppers and optional with green beans as garnish.