Roasted Potato Salad with Champagne Vinaigrette

Roasted Potato Salad with Champagne Vinaigrette

                    CHAMPAGNE VINAIGRETTE:
 1/4           cup  champagne vinegar

2 tablespoons Dijon mustard
12 basil leaves
3 cloves garlic
2 anchovy filets – packed in oil
1/2 cup extra virgin olive oil
salt and black pepper
SALAD:
3 pounds small potatoes – preferably assorted varieties
3 tablespoons olive oil
salt and black pepper
1 cup cherry tomatoes
1 cup croutons
4 green onions – chopped
1/4 cup grated Asiago cheese

To make Champagne Vinaigrette, in blender jar, combine vinegar, mustard, basil, garlic and anchovies; blend until smooth. With motor running, slowly drizzle in oil until incorporated; season with salt and pepper.

Heat oven to 350 degrees Fahrenheit. If potatoes are not of uniform size, cut larger ones to equal the smaller ones. In bowl, toss potatoes with oil; season with salt and pepper. Place potatoes in shallow roasting pan and roast, stirring occasionally, about 30 minutes or until tender when pierced with a small sharp knife. Cool completely. In large bowl, toss potatoes with tomatoes, croutons, green onions and cheese. Add Champagne Vinaigrette and toss again until well coated; season with salt and pepper.