Summer Potato And Tomato Salad
- Total Time
- 30 minutes
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Ingredients
- 1½pounds tiny new potatoes
- 1large clove garlic, minced
- 1large shallot, minced
- 3whole roasted peppers
- 15small black Italian, French or Greek olives, pitted
- 2tablespoons chopped fresh basil
- 1½cups nonfat plain yogurt
- 1½teaspoons Dijon mustard
- 1¼pounds ripe plum or field tomatoes
Nutritional analysis per serving (4 servings)
295 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 61 grams carbohydrates; 7 grams dietary fiber; 27 grams sugars; 11 grams protein; 194 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes but do not peel. In a pot, cover potatoes with water, cover pot and cook until tender but firm, about 20 minutes depending on size.
- Step 2
With food processor on, put garlic and shallot through feed tube.
- Step 3
If using canned roasted peppers, rinse well and mince in food processor. Combine with garlic, shallot and olives in serving bowl.
- Step 4
Add basil to bowl with yogurt and mustard. Mix well.
- Step 5
Wash, trim and cut tomatoes into quarters or eighths. Chop by pulsing in food processor. Add to dressing.
- Step 6
When potatoes are cooked, drain and cut into small chunks and stir into dressing.
Private Notes