Gardener'S Potato Salad - cooking recipe

Ingredients

3 medium potatoes, cooked in jackets (about 1 lb.)
1/2 c. wine herb vinegar
1/4 c. oil
salt
pepper
1/2 head cauliflower, broken into flowerets
1/2 lb. fresh asparagus
1/2 lb. fresh peas (1/2 c. after shelling)
8 cherry tomatoes, halved
chopped parsley
romaine lettuce leaves

Preparation

Cut hot potatoes into thick slices or wedges.
Combine vinegar, oil, salt and pepper.
Pour half over hot potatoes, reserving remainder for later.
Toss potatoes and dressing.
Cover and refrigerate to chill and marinate.
Meanwhile, steam cauliflowerets and asparagus separately just until tender-crisp; refrigerate to chill.