New Potato Salad With Sun-Dried Tomatoes
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 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
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.
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Preparation
- 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
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Comments
Dill instead of chervil worked. And I added some kalamatas for a briny bite — a lovely potato salad.
Simple and very, very tasty. I'm going to have to grow a lot more new potatoes to meet our new need.
I’d throw in a few capers, too.