2 lbs. sm. new potatoes, rinsed well
1/4 c. plus 1 tbsp. white wine vinegar
1 1/2 tbsp. minced fresh rosemary leaves or 1 1/2 tsp. crumbled, dried
1 tbsp. Dijon-style mustard
1/2 c. olive oil
1/4 lb. Roquefort, crumbled rosemary sprigs for garnish if desired

In a saucepan cover the potatoes with cold salted water; bring the water to a boil and simmer the potatoes for 15 minutes, or until they are just tender.

Drain the potatoes and transfer them to a large bowl. Add 1/4 cup of the vinegar and the minced or crumbled rosemary; toss the mixture and let the potatoes cool until they are lukewarm.

In a bowl whisk together the remaining 1 tablespoon vinegar, the mustard, and salt and pepper to taste. Add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the dressing and the Roquefort to the potatoes. Toss the salad well and transfer it to a portable container. Garnish the salad with the rosemary sprigs if desired. Makes about 6 cups.