Tuscan Potato Salad

This recipe comes from the June/July 2007 issue of Cook's Country magazine. I have been wanting to try it out and did so last night. I have always been a little leery of using vinegar in potato salads because I can't stand German Potato Salad, but this is a great recipe. I halved it since I am cooking for 2. The changes I made to the recipe are; used baby gold potatoes, used a 2 oz. jar of sliced pimentos. I will post the recipe as written in the magazine.

Tuscan Potato Salad

2 lbs. small red potatoes, scrubbed & sliced 1/4" thick
salt and pepper
3 Tbsp. red wine vinegar
2 Tbsp. water
2 garlic cloves, minced
1 tsp. fresh rosemary, minced
2 tsp. Dijon mustard
1/4 cup extra-virgin olive oil
2 Tbsp. finely chopped fresh parsley
2 large jarred roasted red peppers, drained and sliced thin
1/2 cup shredded Parmesan cheese

Bring potatoes, 2 Tbsp. salt and enough water to cover potatoes by 1 inch to boil in a large saucepan over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 5 minutes. While potatoes simmer, whisk vinegar, water, garlic, rosemary, 1/2 tsp. salt and 1/4 tsp pepper in a large bowl.
Drain potatoes thoroughly in colander and spread in even layer on rimmed baking sheet. Drizzle half of vinegar mixture over hot potatoes and let stand until cool, about 20 minutes. Stir mustard into remaining vinegar mixture, then slowly whisk in oil. Scatter parsley, peppers and Parmesan evenly over potatoes. Transfer potato mixture to bowl with vinaigrette and toss gently until combined. Serve. This salad can be refrigerated for up to two days.