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Title: Dried Tomato-Potato Salad
Categories: Blank
Yield: 1 Servings
| 1 | lb | Frieda's Baby Red or Baby White potatoes, |
| Quarter red | ||
| , cooked according to | ||
| , package directions | ||
| 3 | oz | Pkg Frieda's Dried Tomatoes, reconstituted |
| , according to package | ||
| , directions | ||
| 1 | Fred's Leek, trimmed and thinly | |
| , sliced(white part) | ||
| 1/3 | c | Plain yogurt or light sour cream |
| 2 | tb | Milk |
| 2 | tb | Fresh basil or, chopped |
| 2 | ts | Dried basil, crushed |
| 1 | tb | Fresh dill or, chopped |
| 1 | ts | Dill weed |
| 1 | Clove garlic, minced | |
| 1/4 | ts | Pepper |
| 1 | ds | Salt, if desired |
In a large bowl, place potatoes. Sliver dried tomatoes and reserve 1/2 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 1/16/97
By igor@digex.net on Jan 28, 1997.
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