Ingredients
Potato salad with sundried tomatoes
Dressing
Method
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.
Note
