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.


Creamy Blush Potato Salad

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Servings: 6 servings
Prep Time: 20 mins
Total Time: 35 mins
Related Categories: Potato Salad, Potato Salad, Potato Salad
 
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Ingredients
  • 2 1/4  pounds
    white potatoes, scrubbed
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  • 3  teaspoons
    salt, divided
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  • 2  large
    plum tomatoes (6 oz.), diced
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  • 3  tablespoons
    finely chopped onion
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  • 1/2  cup
    mayonnaise
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  • 2  tablespoons
    white balsamic or white-wine vinegar
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  • 1/2  teaspoon
    freshly ground pepper
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  • 5  large
    fresh basil leaves, thinly sliced
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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
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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