New Potato Salad With Dried Tomatoes Recipe

Step 1

Place potatoes in a large kettle with enough water to cover. Add 1/2 tsp. of the salt. Partially cover and bring to a boil over high heat. Boil gently for 15 minutes, or until potatoes are tender but still firm.

Step 2

Meanwhile, place dried tomatoes in a small bowl. Cover with boiling water. Let stand 10 minutes.

Step 3

Drain potatoes well; return to pot. Sprinkle olive oil and 1/2 tsp. of the salt over potatoes, tossing lightly to coat.

Step 4

Cut dried tomatoes into thin slivers and add to potatoes. Stir in celery, celery leaves, green onions, ad dill. Spoon into large bowl; cover and refrigerate at this point if preparting ahead.

Step 5

Combine sour cream, yogurt, horseradish, pepper and remaining 1/2 tsp. salt in a small bowl. Pour over potato mixture and toss gently to coat. Cover and refrigerate up to 24 hours. Makes 8 servings.

Approximate nutritional analysis: 182 calories per serving; 4 g protein; 32 g carbohydrate; 5 g fat (24% of calories); 3 g fiber; 5 mg cholesterol; 522 mg sodium; 37% of the Daily Value for vitamin C.

From the American Health, June 1995, page 90. Submitted By ARLENES@HOLLY.COLOSTATE.EDU On

Things You'll Need

  • 3lb Small new potatoes, scrubbed
  • And quartered
  • 1 1/2ts Salt
  • 1oz Dried tomato halves
  • 1/3c Boiling water
  • 2tb Olive oil
  • 1 1/2c Sliced celery
  • 1/2c Chopped celery leaves
  • 4 Green onions, sliced with
  • Some of the green
  • 1/4c Snipped fresh dill "OR"
  • 1tb Dried dillweed
  • 1/3c Reduced fat sour cream
  • 1/3c Lowfat plain yogurt
  • 1tb Prepared white horseradish
  • 1/4ts Pepper

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