Name: Balsamic potato salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 kilogram pontiac potatoes, unpeeled, cut into wedges; 6 green onions, thinly sliced; 1/4 cup sun-dried tomatoes, drained, thinly sliced; 1/2 cup kalamata olives, seeded; 1/2 cup (120g) sour cream; 1 tablespoon balsamic vinegar; 2 tablespoon milk; 1/2 cup firmly packed fresh basil leaves

Ingredients

1 kilogram pontiac potatoes, unpeeled, cut into wedges

6 green onions, thinly sliced

1/4 cup sun-dried tomatoes, drained, thinly sliced

1/2 cup kalamata olives, seeded

1/2 cup (120g) sour cream

1 tablespoon balsamic vinegar

2 tablespoon milk

1/2 cup firmly packed fresh basil leaves

Method

1.Boil, steam or microwave potato until just tender; drain. Cover; refrigerate 30 minutes.

2.In a large bowl, combine potato with onion, tomato and olives.

3.In a small bowl, whisk sour cream, vinegar and milk. Pour half of the dressing over salad and toss gently to combine. Add basil, tossing gently to combine. Drizzle with remaining dressing.

You can also use bintje or desiree potatoes for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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