Dried Tomato-Potato Salad
|Baby potatoes||1 Pound, quartered (455 Gram, Red / White Colored)|
|Dried tomatoes||3 Ounce, reconstituted (90 Gram, 1 Package)|
|White of leek||1 , trimmed and thinly sliced|
|Light sour cream||80 Milliliter (1/3 Cup)|
|Skim milk||30 Milliliter (2 Tablespoon)|
|Fresh basil/2 teaspoon /10 milliliter dried basil||30 Milliliter, chopped (2 Tablespoon)|
|Fresh dill/1 teaspoon /5 milliliter dill weed||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
In a large bowl, place potatoes.
Sliver dried tomatoes; reserve 1/2 cup of the tomatoes for dressing.
Add remaining tomatoes to potatoes, with leeks.
In a food processor or blender place reserved tomatoes, sour cream, milk, basil, dill, garlic, pepper and salt, if desired.
Cover and process until smooth.