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Potato & Tomato Salad

Mysty Pfeffer
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Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Calories

Ingredients
  

  • 6 Medium Red Potatoes
  • 1/2 Vidalia Onion
  • 1 Clove Garlic Minced
  • 7 Cherry Tomatoes Chopped
  • 1/2 Cup Spinach or Basil Pesto
  • 2 Tablespoons Organic Extra Virgin Olive Oil
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper

Instructions
 

  • Boil the potatoes until tender with the clove of minced garlic. Drain the water. Pour the 2 tsp of olive oil over the potatoes with the salt and pepper and let cool. You could add 1/2 tsp garlic powder and onion powder to the potatoes or No Salt Spice Blend.
    Dice the tomatoes. Set aside.
  • Create your own Pesto: Pulse 1 cup of spinach (or basil) in a blender with one to two tablespoons of olive oil and two tablespoons nuts ( I usually use walnuts, today I accidentally grabbed pecans, yummy) .Add two tablespoons of shredded Romano cheese. Pulse until almost a paste.
  • Add this and the tomatoes to the "mostly " cooled potatoes. Top with shredded Romano.
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