Italian Potato Salad - cooking recipe

Ingredients

2 to 3 lb. small new potatoes (red) quartered
1 bunch parsley
1/3 - 1/2 c. balsamic vinegar
6-8 lg garlic cloves
1 1/2 c. basil leaves (fresh)

Preparation

Rub potatoes with oiled paper towel.
Steam potatoes until done (not soft).
Cool.
Blend garlic, basil, parsley in blender. Add herbs to vinegar and mix salt and pepper to taste. Pour dressing over the potatoes, toss and chill.
Serves 6.
Calories: 240 per serving.
2.6 gm. fat, 9% fat.