Mediterranean Potato Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This is a good, non-mayonnaise based potato salad that is fairly low fat. Originally from the USA Weekend magazine in the Sunday Denver Post. Ingredients:
2 lbs small red potatoes, unpeeled, cooked, cooled, and cut into bite-size pieces |
1 pint grape tomatoes, halved |
1 cup sliced green onion, including some green |
1/2 cup basil, cut into thin strips |
1 cup celery, thinly sliced |
1/2 cup kalamata olive, halved and pitted |
2 garlic cloves, crushed |
2 tablespoons white balsamic vinegar |
6 tablespoons extra virgin olive oil |
2 teaspoons dijon-style mustard |
salt & freshly ground black pepper, to taste |
Directions:
1. In a large bowl,combine potatoes,tomatoes,onions,basil,celery, and olives.
2. Whisk together garlic,vinegar,olive oil,mustard, salt and pepper.
3. Add dressing to potatoes and toss.
4. Refrigerate until ready to serve.
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