Lemon, Rosemary and Sundried Tomato Potato Salad
User Reviews
5
Lemon, Rosemary and Sundried Tomato Potato Salad
Description
Red potatoes are boiled in salted water until tender yet firm to avoid a mushy texture. They are drained and returned to the pot while still warm. The dressing is made by whisking together olive oil, red wine vinegar, lemon zest and juice, Dijon mustard, minced garlic, chopped parsley, rosemary, and sundried tomatoes. The warm potatoes absorb the dressing more evenly, enhancing the flavors throughout.
The salad offers a refreshing combination of tangy lemon and vinegar with aromatic herbs and umami from sundried tomatoes. The herb-roasted flavor of rosemary and fresh parsley brightens the dish. Served at room temperature after allowing the salad to rest, it is suitable as a side for grilled or roasted meats or as part of a casual meal. It makes a versatile dish that can also be repurposed in other preparations like omelettes or quesadillas, combining freshness and heartiness.
Leftovers keep well and lend themselves to new uses, enhancing their value in meal planning. Seasoning can be adjusted to taste before serving to balance acidity and saltiness.
Ingredients
- 3 pounds red potato scrubbed, rinsed and cut in halves or quarters, small
- 1 tablespoon salt
For the dressing:
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- lemon finely grated zest from 1 medium
- 2 tablespoons lemon juice fresh
- 2 teaspoons Dijon mustard
- 2 cloves garlic finely minced
- ¼ cup parsley finely chopped, fresh
- 2 tablespoons rosemary finely chopped fresh
- 3 tablespoons sun-dried tomatoes finely chopped
- Seasoning:
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Fill a large pot halfway full with water and 1 tablespoon salt (don’t worry, most of that salt stays in the water, but it does help to season the potatoes all the way through. Stir to combine, then add potatoes. Water should cover potatoes by at least 1 inch. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook until potatoes are tender all the way through, about 15 minutes (they should pierce easily with a knife. Just be careful not to over cook or the salad will be mushy).
- Drain potatoes well in a colander, then return to pot.
- While potatoes are cooking prepare the dressing by combining all dressing ingredients in a bowl and whisking till oil and mustard are well incorporated
- Pour dressing over warm potatoes and stir gently to coat. Taste and season with sea salt or kosher salt and pepper to taste. Transfer to a serving bowl. I like to let the salad sit at room temperature for 30 minutes or so before serving to allow the flavors to meld and the dressing to absorb into the potatoes. Drizzle with just a bit more olive oil just before serving. Serve at room temperature or warm slightly in the microwave before serving.
Notes
- Leftover potato salad works well incorporated into green salads, omelettes, or quesadillas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 746mg | 31% |
| Potassium | 696mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 19.6mg | 22% |
| Calcium | 20mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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