Potato Salad with Sun-Dried Tomatoes
Serves 4
Time 35 min
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.
Special Diets:
Ingredients
- 1/3 cup firmly packed sun-dried tomatoes (dry, not oil-packed)
- 1 1/2 pound red potatoes, cut into 1/2-inch cubes
- 1 medium red onion, finely chopped
- 1/2 teaspoon ground cumin
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon ground black pepper
- 2 hard-boiled eggs, peeled and halved
- 3 basil leaves, chopped
- 1/4 teaspoon fine sea salt
Method
Put tomatoes and 1 cup boiling water into a bowl and set aside to let tomatoes soften.
Meanwhile, add the potatoes to a large pot of salted water.
Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
Drain and transfer to a large bowl.
Add onion, 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 carbohydrates (4g dietary fiber, 6g sugar), 8g protein.
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.
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Ingredients
- 1/3 cup firmly packed sun-dried tomatoes (dry, not oil-packed)
- 1 1/2 pound red potatoes, cut into 1/2-inch cubes
- 1 medium red onion, finely chopped
- 1/2 teaspoon ground cumin
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon ground black pepper
- 2 hard-boiled eggs, peeled and halved
- 3 basil leaves, chopped
- 1/4 teaspoon fine sea salt