Italian Potato Salad
By Mary McDougall
Serves: 4-6
Prep Time: 20 min
Cook Time: 7 min
Ingredients
5 Large
Red potatoes, scrubbed and sliced 1/4 inch thick
1/2 Pound
Mushrooms, sliced
1 Small
Red onion, thinly sliced
1/2 Cup
Roasted red peppers, chopped
3/4 Cup
Oil-free Italian dressing
1 Tbsp
Fresh basil, chopped
Directions
1
Drop the potatoes into boiling water and cook for 5-7 minutes. Drain and set aside. Meanwhile, combine the remaining ingredients and mix well. Pour over the potatoes and toss to mix. Cover and refrigerate for at least 1 hour before serving.
Hint: This may also be made with cubed potatoes instead of sliced. Cook the potatoes a bit longer (maybe 15-20 minutes) until they are just fork tender.
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