Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ cup | White Wine Vinegar |
1 tablespoon | Olive Oil |
½ teaspoon | Sugar |
½ teaspoon | Salt |
½ teaspoon | Dried Basil; Crushed |
⅛ teaspoon | Black Pepper |
4 cups | Potatoes; Cooked And Sliced |
1 cup | Fresh Blueberries |
½ cup | Cucumber; Diced |
½ cup | Carrot; Shredded |
2 tablespoons | Scallions; Chopped |
2 tablespoons | Parsley; Chopped |
Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well. In a large bowl, combine the dressing with the potatoes, mixing well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped scallions and parsley.
From: The Food Column Of The Denver Post Magazine 07-31-94 Posted by: Rich Harper