Italian potato salad with tomatoes and sauce
Ingredients:
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
Preparation
- Rinse and clean the potatoes and place them in a large pan of water. Bring to the boil and cook until tender.
- Cut the sun-dried tomatoes into thin slices.
- 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.
- Remove the potatoes with a perforated spoon, dry them and set them aside to cool.
- Pour the dressing over the potatoes and toss to mix.
- 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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