Tomato-Potato Salad

By á-34851

Ingredients

• Dressing:
• 2 lbs. small red potatoes
• 1 oz. sundried tomatoes, minced
• 1/3 Cup minced fresh basil
• 1 pt. grape tomatoes, halved
• 7 hard-boiled eggs, diced
• 2 ribs celery, diced
• 1 Cup feta cheese, crumbled
• 4 strips bacon, cooked and crumbled (optional)
• 1 TB. apple cider vinegar
• 2 TB. balsamic vinegar
• 1/2 TB. FINES HERBES (or ROSEMARY or THYME)
• 2 tsp. salt
• 2 tsp. PENZEYS FRESHLY GROUND PEPPER
• 5 cloves fresh garlic, peeled
• 1 red onion, peeled and sliced

Preparation

Step 1

In a blender, combine the vinegars, HERBES, salt, PEPPER, garlic and onion. Puree until smooth. Boil the potatoes until just starting to get tender--a fork pierces them but not too easily, usually 8-10 minutes for small new potatoes. Drain well. Quarter the potatoes and place in a serving bowl. Pour the dressing over the potatoes and stir to coat. Let sit for 10 minutes. Add the remaining ingredients, stir to combine and serve warm or cold.

Prep. time: 10 minutes
Cooking time: 10 minutes
Serves: 10-12


Nutritional Information:
Servings 11; Serving Size 1 cup (201g); Calories 200; Calories from fat 90; Total fat 9g; Cholesterol 160mg; Sodium 840mg; Carbohydrate 20g; Dietary Fiber 3g; Sugars 5g; Protein 10g.