Blueberry Potato Salad
Yield
6 servingsPrep
20 minCook
?Ready
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
white wine vinegar
|
|
| 1 | tablespoon |
olive oil
|
|
| ½ | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
basil
dried, crushed |
*
|
| ⅛ | teaspoon |
black pepper
|
|
| 4 | cups |
potatoes
cooked and sliced |
|
| 1 | cup |
blueberries
fresh |
|
| ½ | cup |
cucumbers
diced |
|
| ½ | cup |
carrots
shredded |
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
white wine vinegar
|
|
| 15 | ml |
olive oil
|
|
| 2.5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
basil
dried, crushed |
*
|
| 0.6 | ml |
black pepper
|
|
| 946 | ml |
potatoes
cooked and sliced |
|
| 237 | ml |
blueberries
fresh |
|
| 118 | ml |
cucumbers
diced |
|
| 118 | ml |
carrots
shredded |
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
Directions
Prepare the dressing by combining the vinegar, oil, sugar, salt, basil, and pepper, blending well.
In a large bowl, combine the dressing with the potatoes, mixing well.
Stir in the blueberries, carrot and cucumber.
Sprinkle with the chopped scallions and parsley.
