New Potato Salad

Southern Living
For Italian flavor, add sliced salami, cheese, and roasted pepper slices.
Makes 8 servings


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2 pounds small new potatoes
2 teaspoons salt, divided
1/2 medium-size green bell pepper, diced
12 cherry tomatoes, halved
1/4 small red onion, diced
3 tablespoons minced fresh basil
1/3 cup red wine vinegar
2 teaspoons sugar
1/2 teaspoon pepper
1/4 cup olive oil
Red Leaf lettuce


Cook potatoes in boiling water to cover and salted with 1 teaspoon salt in a covered Dutch oven 20 minutes or until tender; drain and cool.

Combine potatoes, bell pepper, and next 3 ingredients in a large bowl.

Whisk together remaining 1 teaspoon salt, vinegar, sugar, and pepper until smooth. Add oil in a slow, steady stream, whisking constantly. Pour over potato mixture, and toss gently to coat.

Cover and chill 1 hour. Drain; serve over lettuce.

Created date

July 2003