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Mediterranean Potato Salad

Chef.Foodie's picture
Ingredients
  Sun dried tomatoes 1⁄3 Cup (5.33 tbs), firmly packed (Not Packed In Oil)
  Boiling water 1 Cup (16 tbs)
  Potatoes 1 1⁄2 Pound, cubed to make 5 cups
  Finely chopped scallions 1 1⁄2 Cup (24 tbs)
  Ground cumin 1⁄2 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Fresh lemon juice 2 Tablespoon
  Ground black pepper To Taste
  Salt To Taste
Directions

In a small heatproof bowl, cover the sun-dried tomatoes with boiling water and set aside.
Cut the potatoes into 1/2-inch cubes.
As you do so, place them in a saucepan of salted water to prevent discoloration.
Then cover the pan and bring the water to a boil.
Lower the heat, and simmer until the potatoes are tender.
Place the scallions in a large serving bowl with the cumin, olive oil, and lemon juice.
Drain the sun-dried tomatoes and gendy squeeze them to remove excess moisture.
Finely chop the tomatoes and add them to the bowl.
When the potatoes are tender, drain them thoroughly and add them to the bowl.
Toss the salad, and add salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Everyday
Servings: 
4

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