Dried Tomato Potato Salad Food

TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE

Steps:

• Place the potatoes in a large pot; cover with water by 2 inches. Season generously with salt and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain the potatoes; let cool 15 to 20 minutes.
• Whisk the olive oil, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir in the olives and diced celery. Halve the potatoes and transfer to a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette. Scatter the celery leaves, basil and chives over the salad and season with salt and pepper.

NEW POTATO SALAD WITH SUN-DRIED TOMATOES

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.

POTATO SALAD WITH LIME AND SUN-DRIED TOMATOES

Steps:

• In a large pot, cover the potatoes with lightly salted water and bring to a simmer over high heat. Cook just until tender, 15 to 20 minutes, depending on size.
• Drain and rise under cold water for a minute or two to stop them from cooking further. Drain well again and allow to cool completely.
• Cut the potatoes in halves or quarters and set aside.
• Put the sun dried tomatoes into a small bowl. Add themayonnaise, lime juice, lime peel, garlic, Tabasco, salt, pepper and parsley. Whisk to blend.
• Toss the potatoes with enough dressing to coat.
• Serve cold or at room temperature.

POTATO SALAD WITH SUN-DRIED TOMATO-CAPER VINAIGRETTE

Steps:

• Vinaigrette--in a small bowl, combine both vinegars, the mustard, tomato pesto, capers, and parsley.
• Season with salt and pepper and whisk well to combine.
• Add the olive oil in a slow, steady stream, whisking constantly, until the vinaigrette is emulsified.
• In a large pot of boiling water, cook the potatoes for 20-25 minutes, or until tender but slightly resistant when pierced with a fork.
• Drain and cool slightly.
• If large, cut into 1 1/2-inch chunks and put in a medium mixing bowl.
• Pour the vinaigrette over the potatoes and mix gently until coated.
• Taste for seasoning and adjust.
• Transfer to a serving bowl and refrigerate for at least 1 hour.
• Remove the potato salad from the refrigerator 1 hour before serving.
• Garnish with the parsley and serve.

GREEK POTATO SALAD WITH SUN-DRIED TOMATOES

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.

NEW POTATO & SUNDRIED TOMATO SALAD

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.

POTATO SALAD WITH GREEN BEANS & SUN-DRIED TOMATOES

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!