Roasted Potato And Red Pepper Salad

• 1 1/2 pounds small round red potatoes
• 1 tablespoon minced fresh rosemary
• 1/4 teaspoon freshly ground pepper
• 1/4 cup reduced-fat olive oil vinaigrette, divided
• Olive oil-flavored vegetable cooking spray
• 1/3 cup reduced-fat mayonnaise
• 2 tablespoons freshly grated Asiago (or Parmesan) cheese
• 1 (12-ounce) jar roasted red peppers, drained, rinsed, and cut into 1-inch pieces

1. Cut potatoes into 1-inch pieces. Combine potato, rosemary, and 1/4 teaspoon pepper in a large bowl. Add 2 tablespoons vinaigrette; toss well. Let stand 15 minutes.
2. Place potato mixture in a shallow roasting pan coated with cooking spray. Bake at 400u0b0 for 40 to 45 minutes or until potato is tender. Let cool slightly.
3. Combine remaining 2 tablespoons vinaigrette, mayonnaise, and cheese in a large bowl, stirring well. Add roasted potato mixture and roasted pepper; toss lightly.

red potatoes, fresh rosemary, freshly ground pepper, olive oil vinaigrette, olive oil, mayonnaise, cheese, red peppers

Taken from www.myrecipes.com/recipe/roasted-potato-red-pepper-salad (may not work)