Potato and sun-dried tomato salad
This potato salad has a Mediterranean feel to it due to the inclusion of the sun-dried tomatoes and the parsley. This recipe uses mayonnaise and natural yoghurt in equal quantities but you can change the ratios if you prefer. Note that baby new potatoes are used and they must be washed thoroughly but not peeled. It is good to eat the skin of a potato as it includes extra vitamins that are not present when the skin is removed.
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Potato and sun-dried tomato salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 1 lb (455 g) of baby potatoes
- 8 sun-dried tomatoes
- 4 tbsp of mayonnaise
- 4 tbsp of natural yoghurt
- 2 tbsp of chopped parsley
- Salt and pepper
Method
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- Place a large of salted water on to boil.
- Wash the potatoes but do not peel them. Add them to the pan once the water begins to boil. Boil the potatoes for 10 minutes or until they are cooked.
- Drain the potatoes and set to one side to cool.
- Take the sun-dried tomatoes and cut them into thin slices with a sharp knife.
- Mix together the mayonnaise and the natural yoghurt in a small mixing bowl and add the sun-dried tomato slices and the chopped parsley.
- Season with salt and pepper.
- Take the potatoes and cut them into halves or quarters, as you prefer. Transfer to a serving dish.
- Pour over the dressing and toss the ingredients together.
- Cover the dish and chill in the refrigerator for a minimum of 30 minutes.
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