At a Glance
- Potato Type: Multiple
- Prep Method: Boiled
- Special Requests: Gluten Free
- Cuisine: Mediterranean
- Yield: 3
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
- 2 large potatoes, peeled and cut into 1/2-inch cubes
- 2 medium plum tomatoes, diced
- 1/2 cup finely chopped fresh parsley
- 1/4 cup chopped scallions
- 2 tablespoons chopped fresh basil
For the dressing
- 2 tablespoons fresh-squeezed lime juice
- 1 1/2 tablespoons prepared pesto
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
Preparation
In a small bowl, stir together dressing ingredients until blended; set aside. In a stockpot, in water to cover over high heat, cook the potatoes about 15 minutes, or until fork-tender, but not mushy; drain and transfer potatoes to a large bowl. Using a wooden spoon, gently toss potatoes with the reserved dressing mixture. Stir in the tomatoes, parsley, scallions and basil until well mixed.
Calories: 255 Fat: 4g Cholesterol: 1mg Sodium: 495mg Vitamin C: 76% Carbohydrates: 49g Fiber: 6g Protein: 7g Potassium: 1402mg
