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Basil Potato Tomato Salad
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.
Nutrition Facts
Servings per recipe: 8
Calories 147 Calories from fat 63
% Daily Value
Total Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 10mg 0%
Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Protein 2g 5%
Vitamin A: 7% Vitamin C: 44% Folacin: 5%
Calcium: 1% Iron: 6% Potassium: 17%
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
