Tuscan Potato Salad
 
 
Sherri:
Recipe type: Potato Salad
Cuisine: Summer/side dish/gluten free
Ingredients
  • 2 large white sweet potatoes, peeled and diced
  • ¼ cup red onion, diced
  • ¼ cup fresh basil leaves, minced (measure before mincing)
  • ¼ cup fresh flat leaf Italian parsley, minced (measure before mincing)
  • ½ teaspoon dried oregano
  • ¼ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper
  • 1 teaspoon "Natural Black Olive Spread" from Le Pain Quotidien (the only ingredients are olives, olive oil, and salt)
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons lemon juice (alternately, you can use apple cider vinegar)
  • 1 garlic clove, minced
Directions
  1. Place the potatoes in a large pot and cover with cold water.
  2. Add salt and bring to a boil.
  3. After it boils, lower the heat and let cook until fork tender.  (You don't want mush).
  4. Drain the potatoes in a strainer and run cold water through them to stop them from overcooking.
  5. Put the now cool potatoes in a bowl with all the other ingredients.
  6. Stir to combine well and then chill in the fridge for at least 1 hour, or until ready to serve.
  7. *To save time: While the potatoes are cooking, use the time to chop and prep all the other ingredients.
Recipe by Shaped By Sherri at https://shapedbysherri.com/tuscan-potato-salad/