Summer Potato And Tomato Salad

5.0(7)

by Marian Burros

Easy, Quick

Servings

4 servings

Total time

30 min

Calories / serving

295 kcal

Ingredients (9)

serves

Instructions (6 steps)

01Scrub potatoes but do not peel. In a pot, cover potatoes with water, cover pot and cook until tender but firm, about 20 minutes depending on size.
02With food processor on, put garlic and shallot through feed tube.
03If using canned roasted peppers, rinse well and mince in food processor. Combine with garlic, shallot and olives in serving bowl.
04Add basil to bowl with yogurt and mustard. Mix well.

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Rich recipe — supports nutrition-aware planning.