July 4th Potato Salad

Sonoma Modern American
July Fourth Potato Salad
Serves 6

1 ½ # local potatoes
2 T olive oil
2 green peppers cut in strips
1 large onion sliced
3 cloves garlic sliced or chopped
3 T olive oil
1 tsp toasted and ground cumin
1 tsp toasted and ground coriander
2 tsp smoked paprika
1 cup chopped heirloom tomatoes
1 cup cooked green beans and or wax beans
1 cup vegetable stock
3 T extra virgin olive oil
salt and pepper
1 T chopped parsley
1 T chopped rosemary
Wash potatoes well. Toss with oil, salt and pepper. Roast in oven until tender. Let cool. If larger cut in ½ or ¼ 's. Brown potatoes in a pan with some olive oil. Reserve. Cook onions, peppers and garlic in oil until soft. Add spices and stir. Add tomatoes and cook 5 minutes. Add stock and cook 5 minutes. Season. Add potatoes and extra virgin and cook till sauce is thickened. Add chopped herbs. Serve on a platter warm or room temperature. Enjoy!!!!!