<http://schema.org/recipeInstructions>
" Heat oven to 450 degrees F. Toss potatoes, halved lengthwise and cut into 1/4-inch semicircles, with olive oil and salt. On 2 jelly roll pans, roast 30 minutes, turning once. Just before serving, toss vinaigrette with romaine lettuce, red onion, and cooled potatoes. Vinaigrette: Combine olive oil, white wine vinegar, Dijon mustard, rosemary, salt, and pepper."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a22862/romaine-roast-potato-salad-118/>