Instructions: To make the dressing, in a bowl, combine all the ingredients, mix well, and let stand for 1 hour to allow the flavors to blend, or cover and refrigerate for up to 4 days.

Meanwhile, place the potatoes in a saucepan, cover with cold water, bring to the boil, and cook until tender when pierced with a knife. When cool enough to handle, peel, cut into 1/4- inch cubes and place in a large bowl. Sprinkle with the vinegar, season with salt and pepper and let cool.

When the potatoes are at room temperature, add the dressing and toss to mix thoroughly. Cover and refrigerate until serving time. Serve chilled. Before serving, garnish with rosemary sprigs.

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