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Creamy Blush Potato Salad




Source of Recipe


Ladies' Home Journal


List of Ingredients




2 1/4 pounds white potatoes, scrubbed
3 teaspoons salt, divided
2 large plum tomatoes (6 oz.), diced
3 tablespoons finely chopped onion
1/2 cup mayonnaise
2 tablespoons white balsamic or white-wine vinegar
1/2 teaspoon freshly ground pepper
5 large fresh basil leaves, thinly sliced

1. Cut potatoes into 1-inch pieces. Bring potatoes, 2 teaspoons salt and enough cold water to cover by 2 inches to boil in a large saucepan. Cook 15 to 17 minutes, until fork-tender. Drain potatoes in colander. Rinse under cold running water just until cooled to room temperature. Drain again.
2. Meanwhile, cook tomatoes in a nonstick skillet over medium-high heat 3 to 4 minutes or until thick; cool.
3. Combine tomatoes, onion, mayonnaise, vinegar, remaining 1 teaspoon salt and the pepper in a food processor; puree until smooth. Transfer to a medium bowl.
4. Set aside 1 tablespoon basil strips. Add potatoes and remaining basil to dressing; toss to coat. Sprinkle top with reserved basil.

Makes 6 servings.


Recipe