Italian potato salad with tomatoes and sauce


Small (baby) potatoes – 15 oz / 450 g
4 tablespoons yogurt
4 tablespoons mayonnaise
8 sun-dried tomatoes
2 tablespoons flat leaf parsley, chopped
salt and pepper


  1. Rinse and clean the potatoes and place them in a large pan of water. Bring to the boil and cook until tender.
  2. Cut the sun-dried tomatoes into thin slices.
  3. To make the dressing mix together the yogurt, the mayonnaise in a bowl and season to taste with salt and pepper. Stir in the tomato slices and the chopped flat leaf parsley.
  4. Remove the potatoes with a perforated spoon, dry them and set them aside to cool.
  5. Pour the dressing over the potatoes and toss to mix.
  6. Leave the potato salad to chill in the refrigerator for about 20 min, then serve as a starter or as an accompaniment.

Tip: It is easier to cut the larger potatoes once they are cooked. The smaller pieces of potatoes cook easier and faster but they tend to disintegrate and become mushy.

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