Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Because of the intense flavor of the dried tomato dressing, no salting is necessary.
Diet Types: Low Fat, Low Sodium
  • 1 1/2 lbs. new potatoes, quartered
  • 3/4 cup boiling vegetable or chicken broth (salt-free)
  • 1/2 cup Sun Dried Tomatoes (not in oil)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon wine vinegar (white or red)
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced
  • 1/2 cup sliced scallions
  • 1/2 cup diced celery
  • Serves: 6
    Cooking Time: 30 minutes - one hour
    Cook potatoes in boiling water in a large saucepan for about 10 minutes, or until tender. Meanwhile, place dried tomatoes in a small bowl and cover with hot broth and set aside. Place olive oil, vinegar, basil, pepper and garlic in a blender or food processor. When dried tomatoes are soft, add to blender along with soaking liquid. Blend or process on high speed until nearly smooth (small bits of tomato will remain). Drain potatoes and transfer to a serving bowl and toss with the green onion, celery, and dressing. Allow to stand 30 minutes. Stir before serving.

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