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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pounds small new potatoes |
2 teaspoons salt, divided |
1 medium-size green bell pepper, diced |
12 cherry tomatoes, halved |
1/2 small purple onion, diced |
3 tablespoons minced fresh basil |
1/3 cup red wine vinegar |
1/2 teaspoon pepper |
2 teaspoons sugar |
1/2 cup olive oil |
red leaf lettuce |
Directions:
1. Cook potatoes in boiling water to cover and 1 teaspoon salt 15 to 20 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain. Peel potatoes, and cut in half. Place potato, bell pepper, and next 3 ingredients in a large bowl.
2. Process remaining 1 teaspoon salt, vinegar, pepper, and sugar in a blender until smooth. Turn blender on high; add oil in a slow, steady stream. Pour over potato mixture; toss gently to coat.
3. Cover and chill 8 hours. Drain; serve on a lettuce-lined dish.
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