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Monterey Roasted Potato Salad

1/3 cup olive oil
3 Tbsp. fresh lemon juice
2 Tbsp. white wine or raspberry vinegar
2 cloves garlic, minced
2 Tbsp. minced fresh tarragon or 1 tsp. dried tarragon
2 Tbsp. minced fresh Italian parsley
1 tsp. grated lemon rind
1/4 tsp. hot pepper sauce
3 lb. small red boiling potatoes, cooked and drained
1-1/2 cups (6 oz.) Sargento® Fancy Shredded Monterey Jack Cheese or Sargento® Fancy Shredded Mild Cheddar Cheese
Fresh Italian parsley and tarragon sprigs (optional)

Combine olive oil, lemon juice, vinegar, garlic, tarragon, parsley, lemon rind and hot pepper sauce in 13x9-inch baking dish. Cut potatoes in half. Transfer to baking dish; toss with oil mixture. Let stand at room temperature 1 hour, stirring occasionally.
Bake in preheated 375°F oven 20 minutes. Sprinkle with cheese. Return to oven; bake 5 minutes or until cheese is melted. Garnish with parsley and tarragon sprigs, if desired. Serve warm or at room temperature.