Tomato Garlic Potato Salad

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Tomato Garlic Potato Salad

Tomato Garlic Potato Salad
Sun-Dried Tomato Dressing:
1/3 cup extra virgin olive oil
1/3 cup white or golden balsamic vinegar
1/3 cup California Sun Dry Sun-Dried Tomato Spread
1/2 tsp. sea salt
4 cloves garlic, minced
Freshly ground pepper to taste
3 lbs. Yukon Gold potatoes, cut into 1-inch cubes
1/2 cup diced bell pepper
1 (2.2- oz.) can sliced ripe olives, drained
1/4 cup snipped fresh basil

Prep: 20 minutes, Cook: 10 to 15 minutes
Chill: at least 1 hour, Serves: 8

1. Whisk all dressing ingredients together in a small bowl; cover and refrigerate until ready to use. (May be prepared several days ahead.)

2. Place potatoes in a large microwave-safe bowl; cover and microwave on HIGH for 10 to 12 minutes or until potatoes are tender (or steam on the stovetop for 15 minutes). Let cool.

3. Add bell pepper and olives to bowl and drizzle with dressing; toss well to coat. Cover and refrigerate for at least 1 hour, stirring occasionally, for flavors to blend. Stir in basil just before serving 

Wine Suggestion
Oyster Bay Sauvignon Blanc
Nutritional Information:
Calories: 247, Protein: 4 g, Fat: 11 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 34 g, Fiber: 5 g, Sugar: 4 g, Sodium: 262 mg, Points Plus: 6


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