Dried Tomato-potato Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | #23 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Fried's Baby Red or White |
| potatoes quartered and | ||
| cooked according to | ||
| package | ||
| directions | ||
| 3 | oz | Fried's Dried Tomatoes |
| reconstituted according | ||
| to | ||
| package directions | ||
| 1 | Frieda's Leek, trimmed and | |
| thinly sliced white part | ||
| 1/3 | c | Plain yogurt or light sour |
| cream | ||
| 2 | T | Milk |
| 2 | T | Fresh basil, chopped or |
| 2 | t | Dried basil, crushed |
| 1 | T | Fresh dill, chopped or |
| 1 | t | Dill weed |
| 1 | Clove garlic, minced | |
| 1/4 | t | Pepper |
| 1 | ds | Salt, if desired |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #370, by "Chuck and Dorothy Tapping" <ctapping@USIT.NET> on Mon, 13 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1480
Calories From Fat: 39
Total Fat: 4.7g
Cholesterol: 2.4mg
Sodium: 351.5mg
Potassium: 2391.4mg
Carbohydrates: 313.5g
Fiber: 21.7g
Sugar: 5.5g
Protein: 44.5g