Total Time
25mins
Prep 10 mins
Cook 15 mins

For a change, try this with fingerling potatoes --or-- red, purple and white small potatoes --or-- use some of the sun dried tomato oil in exchange for the olive oil

Ingredients Nutrition

Directions

  1. Boil potatoes until tender and reserve 1 T potato water.
  2. Whisk together vinegar, mustard, garlic, salt, pepper and olive oil.
  3. Pour dressing over potatoes and toss with basil, sundried tomatoes and cheese.
  4. Serve warm or at room temperature.

Reviews

(2)
Most Helpful

This was terrific. I had bought potatoes from the Farmers Market and wanted something fun to do with them. Didn't have Dijon mustard - used spicy brown. Also, just put the basis, tomato (mine were homemade oven dried) and parmesan cheese in my food processor and mixed it all together. It was almost pesto-like. Everyone loved it.

jane49423 August 18, 2009

These were delicious! I didn't have sun-dried tomatoes on hand, so I just omitted them, and it didn't make a bit of difference. I added a little sugar to the vinagret. I will definitely make this again! I bet it is just as good cold. Thanks!

anne.graves December 05, 2007

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