Best Potato Salad With Sun Dried Tomatoes 194755 Recipes

FINGERLING POTATO SALAD WITH BACON AND SUN-DRIED TOMATOES

Steps:

• In a large pot over medium-high heat, bring potatoes, salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with vinegar. Let cool to room temperature, about 15 minutes.
• In a small bowl, stir together remaining ingredients. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Serve at room temperature or refrigerate before serving.

GREEK POTATO SALAD WITH SUN-DRIED TOMATOES

Steps:

• Place in potatoes in 2 quart saucepan.
• Add approximately 2 inches of water.
• Cook, covered until tender, for approximately 12 minutes.
• Do Not Overcook.
• Drain and set aside.
• Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
• Drain tomatoes and pat dry.
• Add potatoes, tomoates and cucumber to bowl.
• Drizzle with dressing and toss to coat.
• Can be served cold or at room temperature.
• Arrange onion, cheese and olives on top.
• Dressing:.
• Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.

POTATO SALAD WITH SUN-DRIED TOMATO-CAPER VINAIGRETTE

Steps:

• Vinaigrette--in a small bowl, combine both vinegars, the mustard, tomato pesto, capers, and parsley.
• Season with salt and pepper and whisk well to combine.
• Add the olive oil in a slow, steady stream, whisking constantly, until the vinaigrette is emulsified.
• In a large pot of boiling water, cook the potatoes for 20-25 minutes, or until tender but slightly resistant when pierced with a fork.
• Drain and cool slightly.
• If large, cut into 1 1/2-inch chunks and put in a medium mixing bowl.
• Pour the vinaigrette over the potatoes and mix gently until coated.
• Taste for seasoning and adjust.
• Transfer to a serving bowl and refrigerate for at least 1 hour.
• Remove the potato salad from the refrigerator 1 hour before serving.
• Garnish with the parsley and serve.

NEW POTATO & SUNDRIED TOMATO SALAD

Steps:

• Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
• In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
• Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.

NEW POTATO SALAD WITH SUN-DRIED TOMATOES

Steps:

• Boil the potatoes until just tender. Quarter them and place in a bowl. Sprinkle with oil, vinegar and slivered sun-dried tomatoes.
• Season potatoes to taste with salt and pepper (taste carefully because the tomatoes are salty). Add the herbs.
• Carefully fold in the mayonnaise. Check seasonings and serve slightly warm or chilled.