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New Potato Toss

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“For a change, try this with fingerling potatoes --or-- red, purple and white small potatoes --or-- use some of the sun dried tomato oil in exchange for the olive oil”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes until tender and reserve 1 T potato water.
  2. Whisk together vinegar, mustard, garlic, salt, pepper and olive oil.
  3. Pour dressing over potatoes and toss with basil, sundried tomatoes and cheese.
  4. Serve warm or at room temperature.

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