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
Print
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.
The Latest from Food To Love
read more from