6 red or white potatoes, peeled and cut into 2 inch cubes
1 small head romaine lettuce
1/2 c olive oil
1 clove garlic, minced
1/4 c lemon juice
2 tbsp freshly chopped parsley
2 tsp Worcestershire sauce
1 tsp prepared mustard
salt and pepper
1/4c freshly grated parmesan cheese
3/4 c garlic croutons
Directions
In pot of boiling salted water, add a dash of cider or Balsamic vinegar, cook potatoes just until tender.
Tear lettuce into bite sized pieces, place in large salad bowl and set aside. In a large skillet, heat oil over med heat, cook garlic for 2 minutes.
Stir in lemon juice, parsley, mustard,
Worcestershire sauce and
salt and pepper to taste. Stir in diced potatoes, cook over med-high heat for 2 minutes, stirring constantly.
Pour over lettuce and toss well.
Sprinkle with parmesan and toss again.
