New Potato Sundried Tomato Salad Recipes

FINGERLING POTATO SALAD WITH BACON AND SUN-DRIED TOMATOES

Steps:

• In a large pot over medium-high heat, bring potatoes, salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with vinegar. Let cool to room temperature, about 15 minutes.
• In a small bowl, stir together remaining ingredients. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Serve at room temperature or refrigerate before serving.

GREEN BEAN POTATO SALAD WITH SUN-DRIED TOMATO PESTO

Steps:

• Place the potatoes in a large steamer basket over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
• Transfer the vegetables to a large serving bowl. In a measuring cup, mix together the sun-dried tomato pesto and olive oil. Pour the pesto over the potatoes and green beans and stir to coat evenly. Garnish with chopped parsley. Refrigerate until ready to serve.

SUN-DRIED-TOMATO ROASTED POTATOES

Steps:

• Preheat oven to 375 degrees.
• Place potatoes on a rimmed baking sheet. Toss with olive oil, tomato paste, salt, and rosemary sprigs.
• Roast until potatoes are golden brown in places and easily pierced with a knife, about 30 minutes.

NEW POTATO SALAD WITH SUN-DRIED TOMATOES

Steps:

• Boil the potatoes until just tender. Quarter them and place in a bowl. Sprinkle with oil, vinegar and slivered sun-dried tomatoes.
• Season potatoes to taste with salt and pepper (taste carefully because the tomatoes are salty). Add the herbs.
• Carefully fold in the mayonnaise. Check seasonings and serve slightly warm or chilled.

NEW POTATO & SUNDRIED TOMATO SALAD

Steps:

• Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
• In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
• Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.

HOT CHICKEN SALAD

Steps:

• Heat oven to 350 degrees with a rack positioned in the center.
• Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
• Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
• Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.