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Blueberry Potato Salad
Yield: 6 servings

1/4 c white wine vinegar
1 T olive oil
1/2 t sugar
1/2 t salt
1/2 t dried basil, crushed
1/8 t black pepper
4 c potatoes, cooked and sliced
1 c fresh blueberries
1/2 c cucumber, diced
1/2 c carrot, shredded
2 T scallions, chopped
2 T parsley, chopped

Prepare the dressing by combining the vinegar, oil, sugar, salt,
basil, and pepper, blending well. In a large bowl, combine the
dressing with the potatoes, mixing well. Stir in the blueberries,
carrot and cucumber. Sprinkle with the chopped scallions and parsley.

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