Roast Beef and Potato Salad With Blue Cheese Vinaigrette

• 4 medium red potatoes, each cut into 8 wedges
• 14 cup water
• 12 red onion, thinly sliced
• 1 lb roast beef
• 1 pint grape tomatoes, cut in half lengthwise
• 9 ounces romaine lettuce, torn
• 2 tablespoons white wine vinegar
• 14 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil, extra virgin
• 12 cup blue cheese, crumbled

1. Place potatoes and water in a microwave-safe bowl or microwave steam bag.
2. Microwave on high for 8-10 minutes, until just tender, then let rest 10 minutes.
3. Run cold water over the potatoes to stop further cooking.
4. While potatoes cook, prepare the dressing.
5. In a small bowl, whisk the vinegar, salt, pepper, and mustard until evenly blended.
6. Whisk in the oil until emulsified, then gently stir in the blue cheese, so the crumbles keep their shape.
7. Place the onion in a large serving bowl.
8. Add a layer of potatoes, then roast beef and tomatoes.
9. Drizzle the dressing over the salad.
10. Top with a layer of romaine.
11. Refrigerate until needed.
12. Toss well before serving.

red potatoes, water, red onion, beef, grape tomatoes, romaine lettuce, white wine vinegar, salt, ground black pepper, mustard, olive oil, blue cheese

Taken from www.food.com/recipe/roast-beef-and-potato-salad-with-blue-cheese-vinaigrette-485654 (may not work)