Red Potato Salad with Sun-dried Tomatoes
This is not the usual potato salad. This Red Potato Salad with Sun-dried Tomatoes is most certainly not ordinary. Potatoes with the skins left on for added fiber and nutrition, and it does not contain any mayonnaise.
Ingredients
- 2 pounds red potatoes or cooking potatoes with skin on
- 1/2 cup sun-dried tomatoes drained and chopped
- 1/2 cup scallions chopped
- 1/3 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon ground mustard
- 1/2 cup kalamata olives pitted and sliced
- Optional: 1/3 cup turkey or regular bacon cooked and chopped
Instructions
- In a large pot, boil potatoes for about 20 minutes or until they are easily pierced with a fork. Cool and store potatoes in the fridge for 24 hours. Do this if time allows, otherwise refrigerate until ready to make.
- Quarter the potatoes, and cut into 1/4 inch slices.
- Place slices in a large mixing bowl, leaving skins on the potatoes.
- In a medium bowl, add the remaining ingredients and mix together well.
- Pour over the potatoes and gently toss until potatoes are evenly coated.
- Serve potato salad cold or at room temperature.
Notes
Recipe adapted from Jo Robinson in Eating on the Wild Side