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:

Dairy FreeDairy Free
Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    1/3 cupfirmly packed sun-dried tomatoes (dry, not oil-packed)
    1 1/2 poundsred potatoes, cut into 1/2-inch cubes
    1 mediumred onion, finely chopped
    1/2 teaspoonground cumin
    1/4 cupextra-virgin olive oil
    2 tablespoonslemon juice
    1/4 teaspoonground black pepper
    2hard-boiled eggs, peeled and halved
    3basil leaves, chopped
    1/4 teaspoonfine sea salt

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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

Serving Size

Calories

320

Total Fat

17g

Saturated Fat

3g

Cholesterol

105mg

Sodium

420mg

Total Carbohydrate

36g

Dietary Fiber

4g

Total Sugars

6g

Protein

8g

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.