Mediterranean Potato Salad 2

Total Time
Prep 15 mins
Cook 30 mins

from Moosewood Restaurant Cooks at Home by the Moosewood Collective

Ingredients Nutrition


  1. In a small heat proof bowl, cover the sundried tomatoes with boiling water and set aside to soften. When they are soft, chop them and place them in a serving bowl. (I reserve the soaking liquid to use in place of some of the oil in the recipe.).
  2. Cut the potatoes into half-inch cubes. Boil in salted water until tender and then drain. Add them to the serving bowl along with all the remaining ingredients and toss gently but thoroughly. This is good warm or chilled.


Most Helpful

Since I'm not a mayonnaise fan, I love this recipe. I've used it for years, it's just a nice fresh taste. The dressing works well for a bean salad too. YUM!

kellieskogstrom March 03, 2009

Another great potato salad! But one can't have too many. We had this at room temp with lots of cracked pepper. I loved finding a recipe for 'dry' sun-dried tomatoes and I used the tomato water as part of the broth in another dish I was making. Thanks, Guys!

Chef Kate June 13, 2008

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