Tuscan Potato Salad
Recipe - Welcome
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
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.
