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

By Nici Wickes
  • 30 mins cooking
  • Serves 6 - 8
  • Print


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
  • 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


  • 1
    Boil 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.
  • 2
    Roughly chop the capers or gherkins.
  • 3
    Place the dressing ingredients in a food processor and process until smooth. Season to taste.
  • 4
    In 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.


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.

read more from