Potato Salad With Lime And Sun Dried Tomatoes Recipes

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GREEK POTATO SALAD WITH SUN-DRIED TOMATOES



Greek Potato Salad With Sun-Dried Tomatoes image

Found this recipe on the internet, can't remember where, but it's a great summer salad, very refreshing!

Provided by Galley Wench

Categories     Greek

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb small red potato, 1/4 inch slices
1 cup sun-dried tomato, cut into quarters
1 cup sliced seedless cucumber
1/2 cup sliced red onion
1 cup crumbled feta cheese
1/2 cup Greek olive
1/4 cup olive oil
1/4 cup water
2 1/2 tablespoons lemon juice
1 large garlic clove, pressed
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place in potatoes in 2 quart saucepan.
  • Add approximately 2 inches of water.
  • Cook, covered until tender, for approximately 12 minutes.
  • Do Not Overcook.
  • Drain and set aside.
  • Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
  • Drain tomatoes and pat dry.
  • Add potatoes, tomoates and cucumber to bowl.
  • Drizzle with dressing and toss to coat.
  • Can be served cold or at room temperature.
  • Arrange onion, cheese and olives on top.
  • Dressing:.
  • Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.

POTATO SALAD WITH SUN-DRIED TOMATO-CAPER VINAIGRETTE



Potato Salad With Sun-Dried Tomato-Caper Vinaigrette image

Make and share this Potato Salad With Sun-Dried Tomato-Caper Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup white balsamic vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons sun-dried tomato pesto
2 tablespoons drained rinsed capers
2 tablespoons chopped fresh parsley
salt
fresh ground black pepper
1/2 cup olive oil
3 lbs small potatoes, unpeeled (creamers or fingerlings)
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • Vinaigrette--in a small bowl, combine both vinegars, the mustard, tomato pesto, capers, and parsley.
  • Season with salt and pepper and whisk well to combine.
  • Add the olive oil in a slow, steady stream, whisking constantly, until the vinaigrette is emulsified.
  • In a large pot of boiling water, cook the potatoes for 20-25 minutes, or until tender but slightly resistant when pierced with a fork.
  • Drain and cool slightly.
  • If large, cut into 1 1/2-inch chunks and put in a medium mixing bowl.
  • Pour the vinaigrette over the potatoes and mix gently until coated.
  • Taste for seasoning and adjust.
  • Transfer to a serving bowl and refrigerate for at least 1 hour.
  • Remove the potato salad from the refrigerator 1 hour before serving.
  • Garnish with the parsley and serve.

Nutrition Facts : Calories 239, Fat 13.7, SaturatedFat 1.9, Sodium 99.5, Carbohydrate 27.1, Fiber 4.2, Sugar 2.1, Protein 3

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