|
|
|
|
|
Lime Basil Idaho Potato Tabbouleh
Makes 6 servings. |
 INGREDIENTS:
5 large Idaho Potatoes, peeled and cut
into 1/2-inch cubes
4 medium plum tomatoes, diced
1 cup finely chopped fresh parsley
1/2 cup chopped scallions
1/4 cup chopped fresh basil
DIRECTIONS:
In a small bowl, stir together dressing ingredients until blended; set aside.
In a stockpot, in water to cover, over high heat, cook the potatoes about 15 minutes, or until fork-tender, but not mushy; drain and transfer potatoes to a large bowl.
Using a wooden spoon, gently toss potatoes with the reserved dressing mixture. Stir in the tomatoes, parsley, scallions and basil until well mixed.
For the dressing
INGREDIENTS:
1/4 cup fresh-squeezed limejuice
3 tablespoons prepared pesto
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
Photography and recipe courtesy of the Idaho Potato Commission
|
|
