Summer Potato And Tomato Salad
Published August 17, 1993
- Total Time
- 30 minutes
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Ingredients
1 ½ pounds tiny new potatoes
1 large clove garlic, minced
1 large shallot, minced
3 whole roasted peppers
15 small black Italian, French or Greek olives, pitted
2 tablespoons chopped fresh basil
1 ½ cups nonfat plain yogurt
1 ½ teaspoons Dijon mustard
1 ¼ pounds ripe plum or field tomatoes
Nutritional analysis per serving (4 servings)
61 grams carbs; 2 milligrams cholesterol; 295 calories; 1 gram monosaturated fat; 2 grams fat; 7 grams fiber; 194 milligrams sodium; 11 grams protein; 27 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub 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.
- Step 2
With food processor on, put garlic and shallot through feed tube.
- Step 3
If using canned roasted peppers, rinse well and mince in food processor. Combine with garlic, shallot and olives in serving bowl.
- Step 4
Add basil to bowl with yogurt and mustard. Mix well.
- Step 5
Wash, trim and cut tomatoes into quarters or eighths. Chop by pulsing in food processor. Add to dressing.
- Step 6
When potatoes are cooked, drain and cut into small chunks and stir into dressing.
Private Notes