Potato salad is one of those foods everyone seems to like except for me. It's a fixture at the backyard barbecue, a summertime classic. When we serve it at work, people go nuts and pile it on their plates. And it's not that I have problem with potatoes, or the idea of putting them in a salad. I just don't like that mayonnaise plays such a large role in traditional potato salads. So this summer I decided to make a potato salad my way, with an herby vinaigrette instead of the usual mayo. The result is a delicately flavored salad where the potatoes play the starring role. Serve it warm with a fried egg on top. Serve it cold at your next picnic or barbecue. Either way, it makes a welcome change from tradition.

*serves 2

2 new potatoes, washed
2 tbsp olive oil
pinch dried rosemary
2 tsp white wine vinegar
1 tbsp grated parmesan cheese
about 4 leaves fresh basil, thinly sliced

Rub one tablespoon of olive oil into the skin of the potatoes. Put the potatoes in a thin metal dish and sprinkle dried rosemary over them. Bake the potatoes at 350 degrees for about an hour, until the potatoes are easily punctured with a fork. Pull the potatoes from the oven and allow them to cool for ten minutes. Cut the potatoes into cubes. Drizzle one tablespoon of olive oil and two teaspoons white wine vinegar over the potatoes. Sprinkle over the parmesan cheese and chopped basil. Toss the salad and serve.