New Potato Salad With Sun-Dried Tomatoes

By Florence Fabricant

Published May 11, 1985

Total Time
20 minutes
Rating
5(24)
Comments
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Featured in: FOOD; IN SALADS, NOW ALMOST ANYTHING GOES

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Ingredients

Yield:3 to 4 servings

  • 1 ½ pounds small new potatoes, well scrubbed

  • 2 tablespoons extra-virgin olive oil

  • 3 tablespoons white wine vinegar

  • 6 sun-dried tomatoes, slivered

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons minced scallions

  • 2 tablespoons minced fresh parsley

  • 2 tablespoons minced fresh basil

  • 2 tablespoons minced fresh chervil

  • ½ cup mayonnaise, preferably homemade

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

32 grams carbs; 11 milligrams cholesterol; 405 calories; 11 grams monosaturated fat; 14 grams polyunsaturated fat; 4 grams saturated fat; 29 grams fat; 4 grams fiber; 532 milligrams sodium; 4 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Boil the potatoes until just tender. Quarter them and place in a bowl. Sprinkle with oil, vinegar and slivered sun-dried tomatoes.

  2. Step 2

    Season potatoes to taste with salt and pepper (taste carefully because the tomatoes are salty). Add the herbs.

  3. Step 3

    Carefully fold in the mayonnaise. Check seasonings and serve slightly warm or chilled.

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Ratings

5 out of 5
24 user ratings
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Comments

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Kate

I used pre-sliced sundried tomatoes in oil, and this came together in a snap!

Jeffrey LeFrancois

Dill instead of chervil worked. And I added some kalamatas for a briny bite — a lovely potato salad.

DennisD

Simple and very, very tasty. I'm going to have to grow a lot more new potatoes to meet our new need.

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