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!
I’m half French and therefore, half potato.
I can eat potatoes all day long and never get bored of them. I’ll make them for breakfast, lunch and dinner and sometimes treat myself to a small bag of chips in the afternoon.
I’ll admit that my favorite preparation is the classic Quebec poutine – there’s nothing better than freshly cut, double fried French fries topped with brown gravy and melted cheese. Seriously, I can’t even think about it without starting to drool.
French fries, gravy and cheese?
Yep – so good, but not everyday!
Therefore these days, when I crave potatoes – I tend to bake, pan fry or boil them.
This red potato salad is boiled and has tons of yummy ingredients like green peas, sun dried tomatoes, fresh basil and scallions.
This Red Potato salad is so easy to make!
- Fill a pot with water, then add your red potatoes and bring to a boil. Cook them for about 7 minutes or so, until potatoes are tender but not mushy.
- Drain and transfer to a bowl. Very lightly mash them with a potato masher – only mash about half of the potatoes. This will help keep a rustic texture for your potato salad.
- Next, add your green peas, basil, sun dried tomatoes and scallions and lightly toss.
- Whisk all the ingredients for the dressing into a bowl until the oil has emulsified. Pour the dresing over the potatoes and toss well until they are evenly coated.
- Season with salt and pepper if needed and serve.
The zingy combination of grain mustard and white wine vinegar brings the dish together by enhancing the sweetness of the green peas and sun dried tomatoes. Not only is it really yummy, it’s also quite filling.
Serve this red potato salad with a soup or sandwich and you’ll be satisfied until dinnertime!
Other delicious and easy potato recipes:
- Baked Potato Chips With Paprika and Salt
- Loaded Baked Sweet Potato With Rosemary and Caramelized Onion
- Oven Roasted Sweet Potatoes and Brussels Sprouts
- Shrimp Ankake Donburi With Potatoes and Zucchini
- Easy Mashed Potatoes With Mushroom Gravy
Did you like this Healthy Red Potato Salad Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
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Red Potato Salad
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 4 people 1x
- Category: Side dish
- Cuisine: American
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
- 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
Hi, I don’t see the green peas mentioned in the instructions. At what point do they come into the recipe? Looking forward to trying this!
Jennifer, my bad for forgetting to add the green peas! I’ve added them to the instructions, they go together with the basil, sun dried tomatoes and scallions 🙂 I hope like this recipe!