Dried tomato-potato salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fried's Baby Red or White potatoes, quartered and cooked according to package directions |
| 3 | ounces | Fried's Dried Tomatoes, reconstituted according to package directions |
| 1 | Frieda's Leek, trimmed and thinly sliced, white part | |
| ⅓ | cup | Plain yogurt or light sour cream |
| 2 | tablespoons | Milk |
| 2 | tablespoons | Fresh basil, chopped or |
| 2 | teaspoons | Dried basil, crushed |
| 1 | tablespoon | Fresh dill, chopped or |
| 1 | teaspoon | Dill weed |
| 1 | Clove garlic, minced | |
| ¼ | teaspoon | Pepper |
| 1 | dash | Salt, if desired |
Directions
In a large bowl, place potatoes. Sliver dried tomatoes and reserve ½ cup of the tomatoes for the dressing. Add slivered tomatoes to potatoes with leeks and toss gently.
For dressing, in a food processor or blender, place reserved tomatoes, yogurt or sour cream, milk, basil, dill, garlic, pepper and salt, if desired. Cover and process until smooth. Spoon onto salad and toss gently to coat.
Yield: 4 to 5 side-dish servings Recipe by: PICK OF THE DAY SHOW #PD7722 Posted to MC-Recipe Digest V1 #370, by "Chuck and Dorothy Tapping" <ctapping@...> on Mon, 13 Jan 1997.