Healthy Pro-Health Potato Salad with Parmesan & Tomato
Cut potatoes into 1/2 inch cubes. Place in a saucepan of cold water and bring to a simmer. Cook until potatoes are tender. Let cool completely.
To make the vinaigrette, mix the mustard and vinegar together in a small bowl. Gradually pour in the oil, whisking until the mixture is completely mixed together. Stir in the parmesan cheese and toss the potato cubes, onion, tomatoes and celery in the vinaigrette until coated.
To serve, place 1 – 2 lettuce leafs on a plate and scoop the desired amount on top of the leafs with chives, Parmesan and fresh cracked pepper.