New Potato Salad With Sun-Dried Tomatoes
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:3 to 4 servings
- 1½pounds small new potatoes, well scrubbed
- 2tablespoons extra-virgin olive oil
- 3tablespoons white wine vinegar
- 6sun-dried tomatoes, slivered
- Salt and freshly ground black pepper to taste
- 2tablespoons minced scallions
- 2tablespoons minced fresh parsley
- 2tablespoons minced fresh basil
- 2tablespoons minced fresh chervil
- ½cup mayonnaise, preferably homemade
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
405 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 14 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 532 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Boil the potatoes until just tender. Quarter them and place in a bowl. Sprinkle with oil, vinegar and slivered sun-dried tomatoes.
- Step 2
Season potatoes to taste with salt and pepper (taste carefully because the tomatoes are salty). Add the herbs.
- Step 3
Carefully fold in the mayonnaise. Check seasonings and serve slightly warm or chilled.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
DennisD
Simple and very, very tasty. I'm going to have to grow a lot more new potatoes to meet our new need.
joannah
I’d throw in a few capers, too.
Private notes are only visible to you.
Advertisement
