New Potato Salad

On the Fourth of July, our nation celebrates in a big way. From backyard barbecues to megagathering in New York City. Wherever you plan to be, you’ll need food. Use this recipe to adorn your picnic blanket with a delicious but doable meal.

4 pounds new Potatoes
1/4 Cup White Vinegar
2 Garlic Cloves
1 Teaspoon Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
3/4 Cup Olive Oil
2 Tablespoons chopped fresh Basil
2 Pints Grape Tomatoes*
1/3 Cup chopped Purple Onion
8 Bacon slices, cooked and crumbled

1. Cook potatoes in boiling water to cover 25 to 30 minutes or just until tender; drain and cool. Cut potatoes in half and set aside.
2. Process vinegar and next 4 ingredients in a blender, stopping to scrape down sides. Turn blender on high, and gradually add oil in a slow, steady stream. Stir i chopped basil.
3. Place potato, tomatoes, and onion in a large bowl. Drizzle with dressing; toss gently. Cover and chill 8 hours. Top with crumbled bacon just before serving.
Thanks, for reading this recipe i hope you enjoy. Let me know if you like this recipe, also if you have a question or a comment; let me know.
*Substitute 2 large tomatoes,seeded and chopped, if desired.
Yield: 8 servings
Prep: 15 minutes
Cook: 30 minutes
Chill: 8 hours

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