Recipe for Potato and Romaine Salad with Creamy Dijon Dressing 
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Yield:
1 servings
Ingredients:
Amount Ingredient
FOR DRESSING ----------------
3 tbl Dijon mustard
2 tbl Water
1 tbl White wine vinegar
1 tsp Salt
1 tsp Ground pepper
1/4 cup Olive oil
2 tbl Chilled whipping cream
2 tbl Chopped fresh basil or 2 teaspoons dried
1 tbl Chopped fresh parsley
----------------- FOR SALAD ----------------
2 lb Red-skinned potatoes
5 tbl Cider vinegar
1/4 cup Olive oil
2 tbl White wine vinegar
1 lrg Head romaine lettuce, coarsely chopped
Instructions:
Instructions: Make dressing:
Blend first 5 ingredients in processor. With machine running add oil in slow steady stream. Add cream; blend mixture until thick and creamy. Mix in herbs. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using, thinning with water if dressing becomes too thick.)

Make salad:
Cook potatoes in large pot of boiling water until tender, abut 30 minutes.

Drain and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to large bowl. Sprinkle with cider vinegar. (Can be made 4 hours ahead. Let stand at room temperature.)

Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat.

Add capers to potatoes. Mix enough dressing into potatoes to coat. Spoon potatoes atop greens and serve.

Serves 6.

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