Patriotic Potato Salad II
By Chef Tom Fraker


1 (1.5 lb) pkg. Melissa's Seasonal Baby Potatoes (or Gemstone® Potatoes) uniformly cut into bite size pieces
6 Cipolline Onions diced
1 jar Fire Roasted Sweet Red Bell Peppers drained and diced
2 ounces Blue Cheese good quality crumbled
1/2 cup Seasoned Rice Wine Vinegar
1/4 cup Extra Virgin Olive Oil
Salt and Pepper to taste


In a large pot, cover potatoes with cold water and cook over medium high heat until tender.
Remove from stove and set aside to cool.
In a large bowl, combine potatoes, cipolline onions, diced roasted bell peppers and crumbled blue cheese.
Whisk together vinegar and oil, pour over potato mixture and toss until coated.
Season with salt and pepper.