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Red Potato Salad

A deliciously tangy red potato salad with sun dried tomatoes, green peas and basil, tossed in a light mustard and vinegar dressing. Ready in 15 minutes!

Ingredients

Units Scale
  • 1 pound red potatoes (scrubbed and cut into quarters)
  • 1/2 cup frozen green peas (thawed)
  • 3 tablespoons basil (finely chopped)
  • 5 sun dried tomatoes in oil (drained on paper towel, patted dry and chopped into strips)
  • 2 stalks scallions (finely chopped)

Dressing

  • 1 cloves garlic (grated)
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoon white wine vinegar
  • 2 teaspoons whole grain mustard

Instructions

  1. Fill a pot with water, add potatoes and bring to a boil. Cook for about 7 minutes, until potatoes are tender but not mushy.
  2. Drain well and transfer to a bowl. Very lightly mash them with a potato masher – only mash about half of the potatoes.
  3. Add green peas, basil, sun dried tomatoes and scallions to the potatoes and lightly toss.
  4. Whisk all the ingredients for the dressing into a bowl until oil has emulsified. Pour over the potatoes and toss well until they are evenly coated.
  5. Season with salt and pepper if needed and serve.

Notes

This yummy red potato salad will keep in the fridge for 3-4 days.

Nutrition

Keywords: recipe, appetizer, barbecue, pot luck, vegan, vegetarian, gluten-free

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