Hot or cold, this salad is a hit.
Misty Bouse Portland, Oregon
Tomato-Potato Salad Recipe
Tomato-Potato Salad
1 Tbsp. apple cider vinegar
2 Tbsp. balsamic vinegar
½ Tbsp. FINES HERBES (or you can use ROSEMARY or THYME)
2 tsp. salt
2 tsp. PENZEYS FRESHLY GROUND PEPPER
5 cloves fresh garlic, peeled
1 red onion, peeled and sliced
2 lb. small red potatoes
1 oz. sundried tomatoes, minced
1/3 cup minced fresh basil
1 pint grape tomatoes, halved
7 hard-boiled eggs, diced
2 ribs celery, diced
1 cup feta cheese, crumbled
4 strips bacon, cooked and crumbled
(HIGHLIGHTED – are found in PENZEYS SPICES)
In a blender, combine the vinegars, HERBS, salt, PEPPER, garlic and onion. Puree until smooth.
Boil 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. 10-12 servings
(Recipe for Tomato-Potato Salad was in Penzeys Spices catalog)
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