Potato Sun Dried Tomato Salad Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
New or waxy textured,
Potatoes.,
-potatoes, (such as Red
2 lbs: New potatoes,
-chieftans) are fine, but
1/4 cup: Sun dried tomatoes,
sm Finger shaped potatoes are,
-coarsely chopped,
-the best. Avoid starchy,
1 T: Chopped chives or green,
-baking,
-onions,
DRESSING
1/4 cup: Extra virgin olive oil,
1 each: Clove garlic, minced
2 T: Cider vinegar or white wine,
1 t: Dijon mustard,
-vinegar,
1/2 t: Salt,
Directions:
Scrub potatoes, cut into bite sized pieces. In large saucepan, bring
1/2 cup of the water just to a boil. Cook the potatoes for about 15
minutes, or until fork tender. Drain and let stand while preparing
dressing. For the dressing, whisk together the oil, vinegar, garlic,
mustard and salt. Add tomatoes to potatoes, and then drizzle dressing
over top. Toss gently to cover completely and allow to cool. Before
serving, sprinkle with chives or chopped green onions. Origin:
Adapted from a recipe in Canadian Living, March/95. Shared by: Sharon
Stevens March/95.
Submitted By SHARON STEVENS On 03-09-95
Source from luhu.jp
1/2 cup of the water just to a boil. Cook the potatoes for about 15
minutes, or until fork tender. Drain and let stand while preparing
dressing. For the dressing, whisk together the oil, vinegar, garlic,
mustard and salt. Add tomatoes to potatoes, and then drizzle dressing
over top. Toss gently to cover completely and allow to cool. Before
serving, sprinkle with chives or chopped green onions. Origin:
Adapted from a recipe in Canadian Living, March/95. Shared by: Sharon
Stevens March/95.
Submitted By SHARON STEVENS On 03-09-95
Source from luhu.jp