Tomato-Potato Salad

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)