Potato salad with sundried tomatoes and dill dressing
Nici Wickes is bringing back the love for sundried tomatoes with this potato salad recipe! Semi-sundried tomatoes, cherry tomatoes and creamy dill dressing really bring this salad alive
- 30 mins cooking
- Serves 6 - 8
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Ingredients
Potato salad with sundried tomatoes
- 1 kilogram waxy baby potatoes, halve any larger ones
- sea salt and black pepper, to season
- 2 tablespoon capers or gherkins, chopped
- 1/4 cup semi-sundried tomatoes
- 100 gram cherry tomatoes
- olive oil
Dressing
- 1 tablespoon fresh dill
- small handful flat-leaf parsley, chopped
- juice of ½ lemon
- 3/4 cup Greek yoghurt, unsweetened
- 1/4 cup olive oil
Method
- 1Boil the potatoes in plenty of salted water until tender. Drain, cool and slice into bite-sized pieces. Season with sea salt flakes and ground black pepper.
- 2Roughly chop the capers or gherkins.
- 3Place the dressing ingredients in a food processor and process until smooth. Season to taste.
- 4In a large bowl, combine the potatoes, capers, tomatoes and dressing if you're eating immediately. Otherwise, transport the dressing separately in a jar and dress when you're at your destination.
Notes
Use leftover roasted potatoes for this salad for extra yumminess. Look for the semi-dried tomatoes (bright red, not dark, and sold in jars or at the deli section of the supermarket) as they're softer and less rich.
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