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New Potato Salad

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


  • 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

How to Make It

  1. 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.

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

  3. 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.

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