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Try out this basil potato tomato salad for a refreshing snack or side dish!



  • 1-1/2 pounds red potatoes, dicedBasil potato tomato salad on a plate with potatoes in the background.
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1/4 cup fresh basil, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon pepper
  • 1/2 cup sweet onion, chopped
  • 2 tablespoons flat leaf parsley, chopped
  • 2 cups cherry or grape tomatoes


  1. Cover diced potatoes with cool water. Bring to a simmer and cook 5 to 12 minutes, until just tender. Drain, rinse with cold water, drain well and chill.
  2. In medium bowl combine olive oil, vinegar, sugar, basil, garlic, pepper, onion and parsley.
  3. Transfer chilled potatoes to a large bowl. Pour dressing mixture over potatoes and toss to mix well.
  4. Add tomatoes and mix.

Serves 8.


Nutrition Facts  
Servings Per Recipe: 8  
Amounts Per Serving  
Calories: 147  
  % Daily Value
Total Fat: 7 g 11%
Saturated Fat: 1 g 5%
Cholesterol: 0 mg 0%
Sodium: 10 mg 0%
Carbohydrate: 20 g 7%
Dietary Fiber: 2 g 8%
Protein: 2 g 5%
Vitamin A 7%
Vitamin C 44%
Folacin 5%
Calcium 1%
Iron 6%
Potassium 17%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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