From WISH TV 7-2-11Potato salad asphyxiated in mayonnaise is a red, white, and blue American tradition that causes the pounds to pile up. Plus if you’ve ever read the ingredients labels on aging grocery store pre-made potato salad, you know inside there’s a stew of harmful preservatives, otherwise it couldn’t stay fresh on the shelf for weeks till you purchase it. Your friends and family deserve better than that. Try this mayonnaise-free version and the gang will sing your praises
16 Baby Yukon gold potatoes-Don’t forget to wash your spuds! Coarse salt, for boiling water
1 large tomato chopped, save juices
1 cup chopped green onions
4 cloves of minced raw garlic-not powdered
1 cup chopped fresh basil, a couple of handfuls
1/4 cup chopped parsley, a couple of handfuls
3 tablespoons red wine vinegar, eyeball the amount
1/3 cup extra virgin olive oil
Sea Salt and black pepper
*Cut up potatoes to the size you want leaving on the skins.
1 large tomato chopped, save juices
1 cup chopped green onions
4 cloves of minced raw garlic-not powdered
1 cup chopped fresh basil, a couple of handfuls
1/4 cup chopped parsley, a couple of handfuls
3 tablespoons red wine vinegar, eyeball the amount
1/3 cup extra virgin olive oil
Sea Salt and black pepper
*Cut up potatoes to the size you want leaving on the skins.
*Boil about 6-8 minutes depending on the size--just until fork tender: keep them warm
*Add all the ingredients to the warm potatoes. Toss to allow the vinegar to absorb into the potatoes.
*Add oil and gently stir the potatoes taste, and serve.
* Adjust salt and pepper to taste
*Garnish with a sprig of basil leaves
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