California Cheese and Red Potato Salad

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.

4. 4

   Add roasted red peppers, green onion and tarragon and stir to combine.

5. 5

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

6. 6

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

7. 7

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

8. 8

   If not serving within 1 hour, refrigerate the salad.

9. 9

   Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.