Basil Potato Tomato Salad

·       1/4 cup extra virgin olive oil

·       3 tablespoons red wine vinegar

·       1 tablespoon sugar

·       1/4 cup fresh basil, finely chopped

·       1 clove garlic, minced

·       1/2 teaspoon pepper

·       1/2 cup sweet onion, chopped

·       2 tablespoons flat leaf parsley, chopped

·       2 cups cherry or grape tomatoes

1.     Cover diced potatoes with cool water.  Bring to a simmer and cook 5 to 12 minutes, until just tender.  Drain, rinse with cold water, drain well and chill.

2.     In medium bowl combine olive oil, vinegar, sugar, basil, garlic, pepper, onion and parsley.

3.     Transfer chilled potatoes to a large bowl.  Pour dressing mixture over potatoes and toss to mix well.

4.     Add tomatoes and mix.

Serves 8.

Modified from The New Americanan Cookbook, by Sherri Eldridge, CNE Publications, Inc., Salisbury Cove, Maine, 1997

Barbara Brown, Food Specialist

Oklahoma Cooperative Extension Service                                                                                                                                                6/08