Country potato salad - gh_9407

Yield: 6 servings

Measure Ingredient
4 pounds Medium-size red potatoes
¼ cup Extra virgin olive oil
¼ cup Coarsely chopped fresh basil leaves
1 tablespoon Chopped fresh rosemary OR
1 teaspoon Dried rosemary leaves crushed
½ teaspoon Salt
½ teaspoon Coarsely ground black pepper

ABOUT 45 MINUTES BEFORE SERVING OR EARLY IN DAY: 1. Cut each unpeeled potato into quarters. In 4-quart saucepan over high heat, heat potatoes and enough water to cover to boiling.

Reduce heat to low; cover and simmer 20 minutes or until potatoes are fork-tender; drain.

2. In lg bowl, mix potatoes, olive oil, basil, rosemary, salt and pepper until blended. Cover and refrigerate if not serving right away. Makes 6 accompaniment servings.

Good Housekeeping/July'94/scanned & fixed by DP & GG

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