Summer Potato Salad
Summer Potato Salad is an moderately easy dinner. Made with 2 1/2 lb. red-skinned new potatoes, quartered, 1/2 c. red wine vinegar, 1 tbsp. dijon-style mustard, 1/4 c. chopped basil leaves (fresh) or 1 tsp. dried and 1/4 c. olive oil, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Boil water in large pot.
Add potatoes and cook 15 to 20 minutes until tender.
Drain.
Place in a bowl.
While potatoes are cooking, combine vinegar, mustard and basil in blender, food processor or by hand.
Add oil.
Blend.
Pour over potatoes.
Add pepper and toss well.
π· Perfect Pairings
Complete your meal with these
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