Potato Salad With Lime and Sun-Dried Tomatoes

Total Time
35mins
Prep 20 mins
Cook 15 mins

This delicious potato salad comes from the cookbook "At Blanchard's Table". It is delicious. The fresh Squeezed lime juice really adds a special kick to the flavour andit goes great with grilled chicken, lamb or other meats. YOu can also toss in a handfull of pitted black olives if you like.

Ingredients Nutrition

Directions

  1. In a large pot, cover the potatoes with lightly salted water and bring to a simmer over high heat. Cook just until tender, 15 to 20 minutes, depending on size.
  2. Drain and rise under cold water for a minute or two to stop them from cooking further. Drain well again and allow to cool completely.
  3. Cut the potatoes in halves or quarters and set aside.
  4. Put the sun dried tomatoes into a small bowl. Add themayonnaise, lime juice, lime peel, garlic, Tabasco, salt, pepper and parsley. Whisk to blend.
  5. Toss the potatoes with enough dressing to coat.
  6. Serve cold or at room temperature.

Reviews

(1)
Most Helpful

Just wonderful. Even my potato salad-hating husband liked it -- served room temp. Nice bite and flavor and very different. I'll make it again. Thanks!

Paula5 December 03, 2005

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