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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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For a change, try this with fingerling potatoes -or- red, purple and white small potatoes -or- use some of the sun dried tomato oil in exchange for the olive oil Ingredients:
2 lbs tiny new potatoes |
2 tablespoons balsamic vinegar |
1 teaspoon dijon mustard |
1 garlic, chopped fine |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil (or up to 1/4 cup) |
1/3 cup fresh basil, slivered |
1/4 cup sun-dried tomato, slivered |
1/2 cup asiago cheese, grated |
Directions:
1. Boil potatoes until tender and reserve 1 T potato water.
2. Whisk together vinegar, mustard, garlic, salt, pepper and olive oil.
3. Pour dressing over potatoes and toss with basil, sundried tomatoes and cheese.
4. Serve warm or at room temperature.
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