Summer Potato And Tomato Salad

• 1 1/2 pounds tiny new potatoes
• 1 large clove garlic, minced
• 1 large shallot, minced
• 3 whole roasted peppers
• 15 small black Italian, French or Greek olives, pitted
• 2 tablespoons chopped fresh basil
• 1 1/2 cups nonfat plain yogurt
• 1 1/2 teaspoons Dijon mustard
• 1 1/4 pounds ripe plum or field tomatoes

1. Scrub potatoes but do not peel.
2. In a pot, cover potatoes with water, cover pot and cook until tender but firm, about 20 minutes depending on size.
3. With food processor on, put garlic and shallot through feed tube.
4. If using canned roasted peppers, rinse well and mince in food processor.
5. Combine with garlic, shallot and olives in serving bowl.
6. Add basil to bowl with yogurt and mustard.
7. Mix well.
8. Wash, trim and cut tomatoes into quarters or eighths.
9. Chop by pulsing in food processor.
10. Add to dressing.
11. When potatoes are cooked, drain and cut into small chunks and stir into dressing.

tiny new potatoes, clove garlic, shallot, peppers, black italian, fresh basil, nonfat plain yogurt, mustard, tomatoes

Taken from cooking.nytimes.com/recipes/9899 (may not work)