Mediterranean Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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New potatoes in a sun-dried tomato-based dressing. By Polly Pitchford, Full Spectrum Healthâ?¢. Because of the intense flavor of the dried tomato dressing, no salting is necessary. new potatoes, vegetable or chicken broth dehydrated Sun Dried Tomatoes (not in oil) extra virgin olive oil wine vinegar (white or red) dried basil black pepper garlic, scallions celery cvt Ingredients:
1 1/2 lbs. new potatoes, quartered |
3/4 cup chicken broth or vegetable broth |
1/2 cup dehydrated sun-dried tomatoes, not in oil |
1 tablespoon extra virgin olive oil |
1 tablespoon red wine vinegar (or white wine vinegar) |
1/2 teaspoon dried basil |
1/4 teaspoon black pepper |
1 clove garlic, minced |
1/2 cup sliced scallions |
1/2 cup diced celery |
Directions:
1. Cook potatoes in boiling water in a large saucepan for about 10 minutes, or until tender.
2. Meanwhile, place dried tomatoes in a small bowl and cover with hot broth and set aside.
3. Place olive oil, vinegar, basil, pepper and garlic in a blender or food processor.
4. When dried tomatoes are soft, add to blender along with soaking liquid. Blend or process on high speed until nearly smooth (small bits of tomato will remain).
5. Drain potatoes and transfer to a serving bowl and toss with the green onion, celery, and dressing. Allow to stand 30 minutes. Stir before serving.
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