5 from 14 votes
Lemon, Rosemary and Sundried Tomato Potato Salad
This potato salad combines red potatoes with a dressing featuring extra virgin olive oil, red wine vinegar, lemon zest and juice, Dijon mustard, garlic, fresh parsley, rosemary, and sundried tomatoes. The potatoes are boiled until tender but not mushy, then dressed warm allowing flavors to meld. The result is a vibrant salad balancing herbaceous and bright citrus notes with savory sundried tomato accents.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
10
servings
Calories:
156 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
Notes
- Leftover potato salad works well incorporated into green salads, omelettes, or quesadillas.
Nutrition Information
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%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 156
% 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.