Potato Salad
By: Lady Catherine ...
Published: Saturday, July 13, 2013 - 8:25am

Ingredients




3 lbs. potatoes
½ cup fresh basil – chopped
2 vine ripe tomatoes – blanched
2 cloves garlic – chopped
¼ cup Parmesan cheese – grated
Juice of ½ lemon
½ tsp. salt
¼ tsp. black pepper
¼ tsp. red pepper flakes
½ tsp. dried oregano
3 tablespoons olive oil

Preparation

1 Boil the potatoes until fork tender; drain and cut the potatoes into quarters.  Add the garlic while the potatoes are still warm. 2 In a small sauce pot quickly blanch the tomatoes for a minute.  Set the tomatoes aside to cool.  When the tomatoes are cool gently remove the skin and dice the tomatoes. 3 Add tomatoes to the potatoes and garlic. 4 Add the basil, salt, red pepper flakes, black pepper and oregano. 5 Combine the olive oil, lemon juice and Parmesan cheese in a small bowl and mix.  Add this dressing to the potatoes and toss. 6 Place in the refrigerator to cool before serving.