Description
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
- Fill a pot with water, add potatoes and bring to a boil. Cook for about 7 minutes, until potatoes are tender but not mushy.
- Drain well and transfer to a bowl. Very lightly mash them with a potato masher – only mash about half of the potatoes.
- Add green peas, basil, sun dried tomatoes and scallions to the potatoes and lightly toss.
- 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.
- 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
- Serving Size:
- Calories: 455
- Sugar: 2.6 g
- Sodium: 405.8 mg
- Fat: 27 g
- Saturated Fat: 3.7 g
- Carbohydrates: 53.4 g
- Fiber: 10.9 g
- Protein: 10.4 g
- Cholesterol: 0 mg
