Potato sun dried tomato salad

Yield: 1 servings

Measure Ingredient
New or waxy textured potatoes (such as Red chieftans) are fine, but
small Finger shaped potatoes are the best. Avoid starchy baking
¼ cup Extra virgin olive oil
2 tablespoons Cider vinegar or white wine vinegar
2 pounds New potatoes
¼ cup Sun dried tomatoes, coarsely chopped
1 tablespoon Chopped chives or green onions
1 each Clove garlic, minced
1 teaspoon Dijon mustard
½ teaspoon Salt


Scrub potatoes, cut into bite sized pieces. In large saucepan, bring ½ cup of the water just to a boil. Cook the potatoes for about 15 minutes, or until fork tender. Drain and let stand while preparing dressing. For the dressing, whisk together the oil, vinegar, garlic, mustard and salt. Add tomatoes to potatoes, and then drizzle dressing over top. Toss gently to cover completely and allow to cool. Before serving, sprinkle with chives or chopped green onions. Origin: Adapted from a recipe in Canadian Living, March/95. Shared by: Sharon Stevens March/95.

Submitted By SHARON STEVENS On 03-09-95

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