• 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

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. 

Serve immediately, topped with croutons. 

Makes 4 servings