Lime Basil Idaho Potato Tabbouleh
Recipe courtesy of the Idaho Potato Commission.
5 large Idaho® potatoes, peeled and cut into 1/2-inch cubes
4 medium plum tomatoes, diced
1 cup finely chopped fresh parsley
1/2 cup chopped green onions
1/4 cup chopped fresh basil
1/4 cup fresh-squeezed lime juice
3 tablespoons prepared pesto
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
- In a small bowl, stir together dressing ingredients until blended; set aside.
- In a stockpot, in water to cover, over high heat, cook the potatoes about 15 minutes, or until fork-tender, but not mushy; drain and transfer potatoes to a large bowl.
- Using a wooden spoon, gently toss potatoes with the reserved dressing mixture. Stir in the tomatoes, parsley, green onions and basil until well mixed.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 230; Total Fat: 4g; Cholesterol: 2mg; Total Carbs: 44g; Protein: 6g; Sodium: 442mg.
Recipe and photograph courtesy of the Idaho Potato Commission.