Tuscan Potato Salad
Recipe - Frankston #713
Tuscan Potato Salad
0
Servings6
Cook Time50 Minutes
Calories320
Ingredients
2 lbs fingerling potatoes
1/3 cup Italian dressing
2 Tbs basil pesto
2 slices prosciutto
1/3 cup mayonnaise
1/4 cup black olives, chopped
1/4 cup sun-dried tomatoes, chopped
1/4 cup BelGioioso® Parmesan Cheese, grated
1 Tbs capers, chopped
1 Tbs fresh parsley, chopped
Directions
- Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat to low, and simmer until tender (about 10 minutes).
- Drain potatoes, and place in a bowl. Add vinegar, sugar and salt to the hot potatoes. Stir gently.
- Place in the freezer for 15 minutes to cool.
- In a bowl, combine the sour cream, mayonnaise and ranch seasoning. Add to the potatoes, and stir to coat. Add remaining ingredients, and stir gently.
- Refrigerate for 6 hours or overnight before serving.
Nutritional Information
Calories: 400, Fat: 26 g (11 g Saturated Fat), Cholesterol: 55 mg, Sodium: 960 mg, Carbohydrates: 34 g, Fiber: 2 g, Protein: 14 g.
0 minutes
Prep Time
50 minutes
Cook Time
6
Servings
320
Calories
Shop Ingredients
Makes 6 servings
Not Available
Brookshire's Classic Italian Dressing - 24 Fluid ounce
$3.99 was $4.49$0.17/fl oz
Not Available
Not Available
Brookshire's Real Mayonnaise - 30 Ounce
$3.99 was $6.29$0.13/oz
Brookshire's Sliced Ripe Black Olives - 3.8 Ounce
$2.49$0.66/oz
Not Available
Not Available
Not Available
Not Available
Nutritional Information
Calories: 400, Fat: 26 g (11 g Saturated Fat), Cholesterol: 55 mg, Sodium: 960 mg, Carbohydrates: 34 g, Fiber: 2 g, Protein: 14 g.
Directions
- Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat to low, and simmer until tender (about 10 minutes).
- Drain potatoes, and place in a bowl. Add vinegar, sugar and salt to the hot potatoes. Stir gently.
- Place in the freezer for 15 minutes to cool.
- In a bowl, combine the sour cream, mayonnaise and ranch seasoning. Add to the potatoes, and stir to coat. Add remaining ingredients, and stir gently.
- Refrigerate for 6 hours or overnight before serving.