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Potato and Sun-Dried Tomato Salad (P, KLP, TNT)
Source: Self
Serves: 8

2 packs small red potatoes (about 1-1/2 to 2 quarts)
6 sun-dried tomatoes packed in oil, or soaked in hot water until soft
1/4 cup mayonnaise
Less than 1/4 cup light olive oil
About 3 tablespoons chives, chopped
Mixed fresh herbs, chopped
Salt, to taste
Pepper, to taste

Boil potatoes in salted water until able to pierce with a fork. Drain and quarter each potato.

Julienne the sun-dried tomatoes and chop.

Toss potatoes with mayonnaise, some oil, herbs, and tomatoes. Salt and pepper to taste and serve at room temperature.

This is better if made a few hours ahead so the flavors of the herbs and tomatoes can blend in.

Poster's Notes:
I used parsley, tarragon, and thyme for the herbs.

I didn't have what I planned to use, so adapted and this is the result.

Posted by Sharon Kuritzky

Nutritional Info Per Serving: N/A