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2 packs small red potatoes (about 1-1/2 to 2 quarts)
Boil potatoes in salted water until able to pierce with a fork. Drain and quarter each potato.
Julienne the sun-dried tomatoes and chop.
Toss potatoes with mayonnaise, some oil, herbs, and tomatoes. Salt and pepper to taste and serve at room temperature.
This is better if made a few hours ahead so the flavors of the herbs and tomatoes can blend in.
Poster's Notes:
I didn't have what I planned to use, so adapted and this is the result.
Posted by Sharon Kuritzky
Nutritional Info Per Serving: N/A
6 sun-dried tomatoes packed in oil, or soaked in hot water until soft
1/4 cup mayonnaise
Less than 1/4 cup light olive oil
About 3 tablespoons chives, chopped
Mixed fresh herbs, chopped
Salt, to taste
Pepper, to taste
I used parsley, tarragon, and thyme for the herbs.