Potato Salad With Sun Dried Tomatoes Food

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.

DRIED TOMATO-POTATO SALAD

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.

CHEESY POTATO SKINS WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375 degrees.
• Bake potatoes 50 minutes or until tender. Let cool.
• Cut each potato in half.
• With a spoon, scoop out pulp leaving 1/4-inch of potato in each half. Set pulp aside.
• Cut each skin half in half again to form quarters.
• Season the skins with salt and pepper and bake for 15 minutes.
• Mash 1 cup potato pulp with a potato masher.
• Stir in sour cream, cheese, tomatoes, green onions and parsley. (Mixture will be sticky and hold together.).
• With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins.
• Sprinkle with freshly ground black pepper and bake for 15 minutes. Serve warm.

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.

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 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

Steps:

• Boil potato slices 10-12 minutes or until fork-tender; drain.
• While potatoes are cooking, soak sun-dried tomatoes in boiling water for about 10-12 minutes.
• Whisk together dressing ingredients and set aside.
• Drain tomatoes and press dry with paper toweling.
• Place potatoes, tomatoes and cucumbers in a mixing bowl; toss with dressing.
• Place on serving platter and garnish with onions, cheese and olives.

POTATO SALAD WITH SUN DRIED TOMATOES AND BACON

Steps:

• Cut potatos into small squares and boil until tender in water seasoned with 1/4 tsp. salt and 1 tsp. minced garlic. Soak sun dried tomatoes in boiling water for at least 10 minutes. Once softened, slice into thin strips. In a medium size pan, saute chopped onion in 3 tablespoons parsely infused olive oil until just beginning to brown. Add garlic cloves, finely chopped, and saute 2 minutes. Add sun dried tomatoes, sautee an additional 8-10 minutes. Set aside. Drain potatoes. Allow to cool. Add sun dried tomato mixture to potatoes. Mix well. Add bacon and seasoning. When mixture has cooled completely, add mayo and mustard. Mix well. If time allows, potato salad can be chilled prior to serving, however serving this dish slightly warm is also excellent. Optional: For an extra sour flavor, one tsp. of rice wine vinegar can be added.

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!