Appetizer Salads Arugula salad with oranges, walnut and Montagnolo Lamb, Rougette and pasta salad Rougette patato salad >> Dinner (Formal) Dinner (Informal) Soup Dessert Party time Beer and Wine pairings Meals "The Bavarian way" < back Rougette potato salad Ingredients : 8.8 oz Rougette, cubed 14 oz Boiled Potatoes in Skins 3 Red Peppers, Sliced 2 Onions, Sliced in Rings 5 tbsp Olive Oil 3 tbsp Wine Vinegar 4 Sprigs Fresh Oregano 2 Sprigs Fresh Thyme ½ Bunch Parsley Salt and Pepper Procedure: Whisk oil and vinegar, season with salt and pepper. Wash and chop herbs and add to mixture with Rougette. Cover and leave to marinate for 1 hour. Peel potatoes, and slice thinly. Add potatoes, onion, and peppers into a bowl and add marinade.  Leave to stand for at least 15 minutes. (c) 2006 Kaserei Champignon - The mark of fine cheese. All rights reserved.