Creamy Blush Potato Salad
Recipe from
Ladies' Home Journal
A creamy dressing of mayonnaise, vinegar, and pan-roasted tomatoes gives this potato salad its pinkish hue and great taste.
Servings:
6 servings
Prep Time:
20 mins
Total Time:
35 mins
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Ingredients
-
2 1/4 poundswhite potatoes, scrubbedsee savings
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3 teaspoonssalt, dividedsee savings
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2 largeplum tomatoes (6 oz.), dicedsee savings
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3 tablespoonsfinely chopped onionsee savings
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1/2 cupmayonnaisesee savings
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2 tablespoonswhite balsamic or white-wine vinegarsee savings
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1/2 teaspoonfreshly ground peppersee savings
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5 largefresh basil leaves, thinly slicedsee savings
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Directions
1.
Cut potatoes into 1-inch pieces. Bring potatoes, 2 teaspoons salt and enough cold water to cover by 2 inches to boil in a large saucepan. Cook 15 to 17 minutes, until fork-tender. Drain potatoes in colander. Rinse under cold running water just until cooled to room temperature. Drain again.
2.
Meanwhile, cook tomatoes in a nonstick skillet over medium-high heat 3 to 4 minutes or until thick; cool.
3.
Combine tomatoes, onion, mayonnaise, vinegar, remaining 1 teaspoon salt and the pepper in a food processor; puree until smooth. Transfer to a medium bowl.
4.
Set aside 1 tablespoon basil strips. Add potatoes and remaining basil to dressing; toss to coat. Sprinkle top with reserved basil. Makes 6 servings.
Nutrition information
Per serving: Calories 270, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 11 mg, Sodium 896 mg, Carbohydrate 31 g, Fiber 4 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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