Ingredients

Dressing:
1/4     cup (50 mL) white wine vinegar
1     tablespoon (15 mL) canola oil
1/2    teaspoon (2 mL) granulated sugar
1/2     teaspoon (2 mL) salt
1/2     teaspoon (2 mL) dried basil, crushed
1/8     teaspoon (.5 mL) black pepper

Salad:
4     cups (1 L) potatoes, cooked and sliced
1     cup (250 mL) fresh blueberries
1/2     cup (125 mL) diced cucumber
1/2     cup (125 mL) shredded carrot
2     tablespoons (30 mL) chopped green onion
2     tablespoons (30 mL) chopped parsley

Directions

In a jar with a tight-fitting cover, combine vinegar, oil, sugar, salt, basil and pepper. Shake vigorously to blend. Pour over potatoes in a large bowl and mix well. Stir in the blueberries, cucumber and carrot. Top with green onions and parsley. Makes 6 side servings.