Marinated New Potatoes

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Be careful to cook the potatoes only until fork-tender. New potatoes keep their shape and texture when sliced; their skin adds color.

Tammy Roberts, an avid DLM shopper and School of Cooking advocate, serves these marinated new potatoes on a large platter of mixed greens surrounding marinated beef tenderloin. Delicious with roasted pork tenderloin also!

Ingredients:

• 2 lbs small new potatoes, boiled
• (1) 2-oz jar chopped pimientos
• 1/4 cup minced green onions
• 3 Tbsp minced fresh basil
• 1 pkg Good Seasons Italian Salad Dressing Mix, mixed according to package directions, or 1 cup of your favorite Italian dressing
• Salt and pepper, to taste

Directions:

Cut potatoes into 1/4-inch slices; arrange in a shallow serving dish. While the potatoes are still warm, sprinkle the pimentos, onions, and basil over the potatoes.

Add the salad dressing, and stir lightly. Add salt and pepper. Cover and chill. With a slotted spoon, remove potatoes from the excess dressing, and serve on a platter of mixed greens.

Makes 8 servings

Per 5-oz serving: 143 calories (39% calories from fat); 7g total fat; .5g saturated fat; 0mg cholesterol; 163mg sodium; 21g total carbohydrates; 3g protein