Roasted Potato and Red Pepper Salad

Ingredients

• 2 tablespoons asiago cheese freshly grated (or Parmesan)
• 1 tablespoon rosemary fresh minced
• 0.3 cup mayonnaise reduced-fat
• 0.3 cup olive oil vinaigrette divided reduced-fat
• 0.3 teaspoon pepper freshly ground
• 1.5 pounds round potatoes red
• 12 ounce roasted peppers red rinsed drained cut into 1-inch pieces

Equipment

• bowl
• oven
• roasting pan

Directions

1. Cut potatoes into 1-inch pieces.
2. Combine potato, rosemary, and 1/4 teaspoon pepper in a large bowl.
3. Add 2 tablespoons vinaigrette; toss well.
4. Let stand 15 minutes.
5. Place potato mixture in a shallow roasting pan coated with cooking spray.
6. Bake at 400 for 40 to 45 minutes or until potato is tender.
7. Let cool slightly.
8. Combine remaining 2 tablespoons vinaigrette, mayonnaise, and cheese in a large bowl, stirring well.
9. Add roasted potato mixture and roasted pepper; toss lightly.