Balsamic Potato Salad

1. 1

   Boil, steam or microwave the potatoes until just tender; drain. Cover and refrigerate for 30 mins.

2. 2

   Combine the potatoes, onion, tomatoes and olives in a large bowl.

3. 3

   Whisk the sour cream, vinegar and milk in a small bowl. Pour half of the dressing over the salad; toss gently to combine. Add the basil, tossing gently to combine. Drizzle with remaining dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.