Potato Salad with Sundried Tomatoes and Dill Dressing

clock 15 minutes + 25 minutes bowl Serves 6

Ingredients

  • 1 kg baby potatoes
  • Salt and pepper, to season
  • 2 Tbsp capers or gherkins, chopped
  • 1/4 cup semi-sundried tomatoes
  • 100g cherry tomatoes
  • Dill Dressing
  • 1 Tbsp fresh dill
  • Small handful flat-leaf parsley, chopped
  • Juice of 1/2 a lemon
  • 3/4 cup unsweetened Greek yoghurt
  • 1/4 cup olive oil
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Vegan Ice Cream 3 ways

Method

  • 1. In a medium saucepan, boil the potatoes in salted water until tender. Drain, cool and slice into bite-sized pieces. Season to taste.

  • 2. In a food processor, add the dressing ingredients and process until smooth. Season to taste.

  • 3. In a large bowl, combine the potatoes, capers or gherkins, tomatoes and dressing. Serve immediately.

  • Helpful Tip:

  • Dress the potatoes directly before eating to avoid them going soggy.

  • PER SERVE

  • • Energy 876Kj • Protein 5g • Total Fat 12g • Saturated Fat 3g • Carbohydrates 20g • Sugars 4g • Sodium 410mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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