Recipe: Roquefort Potato Salad

ROQUEFORT POTATO SALAD

"New potatoes and Roquefort pair up for a dynamite combination - the pungency of the cheese enhancing the bland flavor of the potato."

1 1/2 pounds new potatoes, cubed (unpeeled)
FOR THE ROQUEFORT DRESSING:
1 large clove garlic, crushed
3/4 teaspoon salt
freshly ground pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons red wine vinegar
1/3 cup olive oil
3 ounces Roquefort cheese, crumbled

Steam the potatoes until fork tender

While the potatoes are cooking, prepare the dressing:
In a small bowl, mix together the garlic, salt, pepper, parsley, vinegar, oil and Roquefort until thick and creamy.

While the potatoes are still hot, pour the dressing over them and toss gently.

Serve warm or at room temperature, whatever your preference.

Makes 6 servings
Source: The Uncommon Gourmet by Ellen Helman