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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For Italian flavor, add sliced salami, cheese, and roasted pepper slices. Ingredients:
2 pounds small new potatoes |
2 teaspoons salt, divided |
1/2 medium-size green bell pepper, diced |
12 cherry tomatoes, halved |
1/4 small red onion, diced |
3 tablespoons minced fresh basil |
1/3 cup red wine vinegar |
2 teaspoons sugar |
1/2 teaspoon pepper |
1/4 cup olive oil |
red leaf lettuce |
Directions:
1. Cook potatoes in boiling water to cover and salted with 1 teaspoon salt in a covered Dutch oven 20 minutes or until tender; drain and cool.
2. Combine potatoes, bell pepper, and next 3 ingredients in a large bowl.
3. Whisk together remaining 1 teaspoon salt, vinegar, sugar, and pepper until smooth. Add oil in a slow, steady stream, whisking constantly. Pour over potato mixture, and toss gently to coat.
4. Cover and chill 1 hour. Drain; serve over lettuce.
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