Potato Salad with Sun Dried Tomatoes

Potato Salad with Sun Dried Tomatoes

Serves 4

Sun-dried tomatoes come either oil-packed in jars or dry. Make sure to use dry ones, which are easily softened in hot water, for this recipe.

  • 1/3 cup firmly packed sun-dried tomatoes (dry, not oil-packed)
  • 1 1/2 pounds red potatoes, cut into 1/2-inch cubes
  • 1 1/2 cups finely chopped red onion
  • 1/2 teaspoon ground cumin
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper, to taste
  • 2 hard-boiled eggs, peeled and halved
  • 3 basil leaves, chopped
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Put tomatoes and 1 cup boiling water into a bowl and set aside to let tomatoes soften. Meanwhile, simmer potatoes in salted water until tender, then drain and transfer to a large bowl. Add onions, cumin, oil and lemon juice.  Drain the tomatoes and gently squeeze them to remove excess liquid; slice them into thin strips and add to bowl with potato mixture. Add salt and pepper and toss gently to combine. Garnish with eggs and basil and serve.

Nutritional Info: 
Per Serving:320 calories (150 from fat), 17g total fat, 3g saturated fat, 105mg cholesterol, 420mg sodium, 36g carbohydrate (4g dietary fiber, 6g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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