Recipe - Dried Tomato-Potato Salad

1 pound Fried's Baby Red or White
potatoes, quartered and
cooked according to package
directions
3 ounce Fried's Dried Tomatoes,
reconstituted according to
package directions
1 Frieda's Leek, trimmed and
thinly cut or sliced up , white part
1/3 cup Plain yogurt or light sour
cream
2 tablespoon Milk
2 tablespoon Fresh basil, chopped or
2 teaspoon Dried basil, crushed
1 tablespoon Fresh dill, chopped or
1 teaspoon Dill weed
1 Clove garlic, minced
One fourth teaspoon Pepper
1 ds Salt, if desired

In a large bowl, place potatoes. Sliver dried tomatoes and reserve One half cup
of the tomatoes for the dressing. Add slivered tomatoes to potatoes with
leeks and toss gently.

For dressing, in a food processor or blender, place reserved tomatoes,
yogurt or sour cream, milk, basil, dill, garlic, pepper and salt, if
desired. Cover and process until smooth. Spoon onto salad and toss gently
to coat.

Yield: 4 to 5 sidedish servings
Recipe by: PICK OF THE DAY SHOW #PD7722

Posted to MCRecipe Digest V1 #370, by "Chuck and Dorothy Tapping"
ctapping@USIT.NET on Mon, 13 Jan 1997.