Balsamic Potato Salad - cooking recipe

Ingredients

2 lbs red-skinned potatoes, unpeeled, cut into wedges
6 None green onions, thinly sliced
1/4 cup drained sun-dried tomatoes, thinly sliced
1/2 cup pitted kalamata olives
1/2 cup sour cream
1 tbsp balsamic vinegar
2 tbsp milk
1/2 cup firmly packed fresh basil leaves

Preparation

Boil, steam or microwave the potatoes until just tender; drain. Cover and refrigerate for 30 mins.
Combine the potatoes, onion, tomatoes and olives in a large bowl.
Whisk the sour cream, vinegar and milk in a small bowl. Pour half of the dressing over the salad; toss gently to combine. Add the basil, tossing gently to combine. Drizzle with remaining dressing.