Zesty New Potato And Cheddar Salad          
Posted by: Bev Fri, 20 Feb 2004, at 3:10 p.m.
 
2-1/4 pounds small red potatoes
1/4 cup KIKKOMAN Soy Sauce
1/4 cup white wine vinegar
1 tablespoon sugar
3 tablespoons vegetable oil
2 teaspoons country-style Dijon mustard
1/3 cup chopped fresh parsley
1/2 cup shredded sharp cheddar cheese

In a large partially-covered saucepan, cook potatoes in enough water to cover for 12 minutes or until potatoes are just tender. Drain; cool slightly. Meanwhile, in a large bowl, whisk together soy sauce, vinegar, sugar, oil and mustard. Cut potatoes into eighths. Add potatoes and parsley to dressing; toss gently to coat. Cover and refrigerate 2 hours or until thoroughly chilled. Just before serving, sprinkle cheese over salad and gently toss to combine.
Yield: 6 servings.