Blueberry potato salad
6 Servings
Ingredients
| Quantity | 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 |
Directions
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