Balsamic Sun Dried Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Blanton Estate in Heath, Texas in 1992. Ingredients:
8 red potatoes |
1/3 cup balsamic vinegar |
10 sun dried tomatoes |
1 tablespoon dried parsley |
1/2 cup extra virgin olive oil |
2 cloves minced garlic |
1 teaspoon freshly ground black pepper |
1 teaspoon salt |
Directions:
1. Soften tomato in medium glass bowl using boiling water.
2. Wash and quarter potatoes but do not peel then boil uncovered for 20 minutes.
3. Drain and rinse with cool water while still hot.
4. Cut each quarter into 4 smaller pieces and place in a large glass bowl.
5. Drain and chop tomatoes and put in a small glass bowl.
6. Add remaining ingredients and allow to mellow for 15 minutes.
7. Stir well and pour over potatoes then mix carefully to avoid mashing potatoes.
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