Potato Salad With Lime and Sun-Dried Tomatoes
- Reviews 1
Ready In: 35 mins
Serves: 8
Ingredients
- 3 lbs tiny new potatoes
- 1 cup sun-dried tomato packed in oil, drained and finely chopped
- 1 cup good mayonnaise (I use Hellmann's)
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons freshly grated lime peel
- 1 medium garlic clove, minced
- 4 drops Tabasco sauce
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1⁄4 cup coarsely chopped parsley
Directions
- 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.
- 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.
- Cut the potatoes in halves or quarters and set aside.
- Put the sun dried tomatoes into a small bowl. Add themayonnaise, lime juice, lime peel, garlic, Tabasco, salt, pepper and parsley. Whisk to blend.
- Toss the potatoes with enough dressing to coat.
- Serve cold or at room temperature.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off