Summer Potato And Tomato Salad

1. 1

   Scrub potatoes but do not peel.

2. 2

   In a pot, cover potatoes with water, cover pot and cook until tender but firm, about 20 minutes depending on size.

3. 3

   With food processor on, put garlic and shallot through feed tube.

4. 4

   If using canned roasted peppers, rinse well and mince in food processor.

5. 5

   Combine with garlic, shallot and olives in serving bowl.

6. 6

   Add basil to bowl with yogurt and mustard.

7. 7

   Mix well.

8. 8

   Wash, trim and cut tomatoes into quarters or eighths.

9. 9

   Chop by pulsing in food processor.

10. 10

    Add to dressing.

11. 11

    When potatoes are cooked, drain and cut into small chunks and stir into dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.