Dried Tomato Potato Salad Recipes

Steps:

• Boil the potatoes until just tender. Quarter them and place in a bowl. Sprinkle with oil, vinegar and slivered sun-dried tomatoes.
• Season potatoes to taste with salt and pepper (taste carefully because the tomatoes are salty). Add the herbs.
• Carefully fold in the mayonnaise. Check seasonings and serve slightly warm or chilled.

Steps:

• In a large bowl, place potatoes. Sliver dried tomatoes and reserve 1/2 cup of the tomatoes for the dressing. Add slivered tomatoes to potatoes with leeks and toss gently.
• For dressing, in a food processor or blender, place reserved tomatoes, yogurt or sour cream, milk, basil, dill, garlic, pepper and salt, if desired. Cover and process until smooth. Spoon onto salad and toss gently to coat.

Steps:

• Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
• In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
• Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.

Steps:

• Place in potatoes in 2 quart saucepan.
• Add approximately 2 inches of water.
• Cook, covered until tender, for approximately 12 minutes.
• Do Not Overcook.
• Drain and set aside.
• Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
• Drain tomatoes and pat dry.
• Add potatoes, tomoates and cucumber to bowl.
• Drizzle with dressing and toss to coat.
• Can be served cold or at room temperature.
• Arrange onion, cheese and olives on top.
• Dressing:.
• Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.

Steps:

• Cook potatoes until they poke easily with a fork.
• Cut in half (as soon as they are cool enough to handle.).
• Drizzle with olive oil and toss with garlic.
• Add sundried tomatoes.
• Steam the green beans until crisp-tender.
• Cut green beans in half or bite size pieces and mix with potatoes.
• Add seasoning, dressing, basil and some salt & pepper.
• Add more salt/pepper as if necessary and add pinenuts.
• Can be served chilled or room temperature!