SUMMER POTATO AND TOMATO SALAD

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Summer Potato And Tomato Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds tiny new potatoes
1 large clove garlic, minced
1 large shallot, minced
3 whole roasted peppers
15 small black Italian, French or Greek olives, pitted
2 tablespoons chopped fresh basil
1 1/2 cups nonfat plain yogurt
1 1/2 teaspoons Dijon mustard
1 1/4 pounds ripe plum or field tomatoes

Steps:

  • Scrub potatoes but do not peel. In a pot, cover potatoes with water, cover pot and cook until tender but firm, about 20 minutes depending on size.
  • With food processor on, put garlic and shallot through feed tube.
  • If using canned roasted peppers, rinse well and mince in food processor. Combine with garlic, shallot and olives in serving bowl.
  • Add basil to bowl with yogurt and mustard. Mix well.
  • Wash, trim and cut tomatoes into quarters or eighths. Chop by pulsing in food processor. Add to dressing.
  • When potatoes are cooked, drain and cut into small chunks and stir into dressing.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 2 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 26 grams, TransFat 0 grams

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