Dried tomato-potato salad
Discover the delicious flavors of dried tomatoes combined with tender potatoes in this delightful salad. Perfect for a flavorful and satisfying meal.
Ingredients:
- 450g Frieda's Baby Red or Baby White potatoes, quartered and cooked according to package directions
- One 3-ounce package Frieda's Dried Tomatoes, reconstituted according to package directions
- 1 Fred's Leek, trimmed and thinly sliced (white part only)
- 1/3 cup plain yogurt or light sour cream
- 2 tablespoons milk
- 2 tablespoons fresh basil, chopped, or 2 teaspoons dried basil, crushed
- 1 tablespoon fresh dill, chopped, or 1 teaspoon dill weed
- 1 clove garlic, minced
- 1/4 teaspoon pepper
- Dash salt, if desired
Instructions:
- Place the potatoes in a large bowl. Cut the dried tomatoes into thin strips and set aside 1/2 cup for the dressing. Mix the slivered tomatoes with the potatoes and leeks, and toss gently.
- To make the dressing, combine the reserved tomatoes, yogurt or sour cream, milk, basil, dill, garlic, pepper, and salt (if using) in a food processor or blender. Blend until smooth. Drizzle the dressing over the salad and gently toss to coat.
Summary:
- Calories: 662 kcal
- Fat: 7 g
- Protein: 25 g
- Carbs: 138 g
- Potassium: 5131 mg
- Magnesium: 304 mg