Replace your standby potato salad with this riff on Cacio e Pepe pasta. Cheese and potatoes are an indisputably good combination—and this side's sure to become a picnic, cookout, and even a weeknight favorite. Try this peppery potato salad alongside a grilled steak and be sure to serve it immediately to retain the potatoes' crispy texture.
2 pounds medium-size red potatoes (about 9)
1 teaspoon kosher salt
6 tablespoons extra-virgin olive oil, divided
1 tablespoon white wine vinegar
1 1/2 teaspoon black pepper
1/2 teaspoon Dijon mustard
1 ounce Pecorino Romano cheese, grated (about 1/4 cup)
Preheat oven to 425°F. Cut potatoes in half lengthwise; cut each half lengthwise into 3 wedges (about 1-inch-thick). Toss potato wedges with salt and 2 tablespoons of the oil on a large rimmed baking sheet.
Bake in preheated oven until potatoes are deep golden brown, 35 to 40 minutes, stirring twice with a metal spatula during baking to brown on all sides. Remove from oven and cool 20 minutes.
Whisk together vinegar, pepper, mustard, and remaining 1/4 cup oil in a medium bowl until well blended; whisk in cheeses. Add potatoes, and toss to coat. Sprinkle with parsely, if desired, and serve immediately.