Potato Salad with Sun Dried Tomatoes


At a Glance

  • Potato Type: Reds
  • Prep Method: null
  • Special Requests: Gluten Free
  • Cuisine: Mediterranean
  • Yield: 4
  • Ready Time:

Recipe By:


3          medium (5 to 6-ounce) white potatoes

1          cup thawed frozen green peas

½         cup diced oil-packed sun-dried tomatoes

1          tablespoon oil from tomatoes

1          tablespoon red wine vinegar

2          tablespoons chopped fresh basil

Salt and pepper


Cut potatoes into 1-inch chunks. Place in large pot; pour over enough water to cover. Set over high heat and bring to a boil. Boil 10 minutes, or until potatoes are tender. Drain. Transfer to large bowl. Mix in peas, sun-dried tomatoes, oil from tomatoes, vinegar, and basil. Season with salt and pepper.


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