6 medium red potatoes, cooked and cut into 1-inch pieces
2 garlic cloves, minced
1/2 cup chopped red onion
3 to 4 plum tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved
1 teaspoon dried oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
1. In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving.
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 10 servings.
You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.
3/4 cup: 170 calories, 10g fat (1g saturated fat), 0 cholesterol, 638mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 starch.