Fugly Potato Salad

Serves: 12 Time: 40 minutes

Ingredients:

• 6 lbs red and yellow potatoes (cut into bite sized pieces)
• 1/2 cup red wine vinegar
• 1/3 white cooking wine
• 1/2 cup olive oil
• 2 Tbsp Penzeys Parisian herbs blend
• 2 Tbsp Dijon mustard
• 1 large bunch chives finely chopped
• 1 large shallot (minced)
• 1 Tbsp salt
• 1 Tbsp white pepper
• 1 tsp black pepper
• 2 Tbsp garlic powder
• 6 cloves fresh garlic (minced)
• 16 oz Italian blend shredded cheese.

Instructions:

1. In a large pot of salted water add potatoes and bring to a boil.
2. Boil until fork tender. About 30 minutes.
3. While the potatoes cook, in a separate bowl, mix together everything but the cheese to make a vinaigrette.
4. When potatoes have finished cooking drain them and place them in a large bowl.
5. Pour your vinaigrette over the warm potatoes and mix well.
6. When the potatoes have been well dressed add your cheese and mix it up again!
7. It will look like a cheesy, lumpy hot mess, but it will be soooooooo good!!!!!!
8. This can be served warm or cold. Dealers choice.
9. Enjoy those lumps!