INGREDIENTS
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1 pound red potatoes scrubbed and cut into quarters
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1/2 cup frozen peas thawed
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3 tablespoons basil finely chopped
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5 sun dried tomatoes (in oil) drained on paper towel, patted dry and chopped into strips
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2 stalks scallions finely chopped
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Dressing
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1 cloves garlic grated
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2 tablespoons extra virgin olive oil
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1 1/2 tablespoon white wine vinegar
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2 teaspoons whole grain mustard