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Joy's Potato Salad

Yield 6 to 8 servings


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

How to Make It

  1. Cook potatoes in boiling water to cover and 1 teaspoon salt 15 to 20 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain. Peel potatoes, and cut in half. Place potato, bell pepper, and next 3 ingredients in a large bowl.

  2. Process remaining 1 teaspoon salt, vinegar, pepper, and sugar in a blender until smooth. Turn blender on high; add oil in a slow, steady stream. Pour over potato mixture; toss gently to coat.

  3. Cover and chill 8 hours. Drain; serve on a lettuce-lined dish.