Tuesday, February 27, 2007
Mediterranean Potato Salad
INGREDIENTS * 2 pounds small red potatoes, unpeeled, cooked, cooled, and cut in bite-size pieces * 1 pint grape tomatoes, halved * 1 cup sliced celery * 1 cup sliced green onions, with green * 1/2 cup basil leaves, shredded * 2 garlic cloves, crushed * 2 tablespoons white balsamic vinegar, or other white vinegar * 6 tablespoons extra-virgin olive oil * 2 teaspoons Dijon mustard * 1 pinch Salt and freshly ground black pepper, to taste DIRECTIONS 1. In a large bowl, combine potatoes, tomatoes, onions, basil, and celery. 2. In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve. -------------- |
