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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.
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.