Baby Potatoes with Sun Dried Tomatoes and Caper Dressing

When there is a party or a potluck and I have to bring something, I usually go with either something sweet, like a coffee cake or cupcakes, or a large bowl of potato salad. Lately though, I am more into potato salads as we have been doing a lot of picnicking around the island. I love the fact that they are quick and easy-to-make and so fulfilling.

To be quite honest, when it comes to potato salads I usually do not follow a recipe. Most of the time I use whatever I have in the fridge. Typically, it is a mayonnaise-based (or nowadays I use veganaise) dressing poured over potatoes flavored with steamed vegetables (like asparagus, snap peas, beans, etc.), freshly chopped scallions, and herbs.

But for this time, I wanted to come up with something different, one that I can publish on my blog. After a quick look at my pantry, I decided to use oil-packed sun-dried tomatoes, Kalamata olives, and homemade caper-mustard dressing. To make it even more filling and colorful, I garnished it with a couple of hardboiled eggs and a handful of freshly picked Caribbean basil. It ended up being a luxurious potato salad that I know I’ll be making a lot.

On a final note, for this recipe I recommend using oil-packed sun-dried tomatoes rather than dry-packed sun-dried tomatoes. Because (1) since they are already in oil you do not need to hydrate them to plum up and (2) for the dressing, I love to use the oil from the jar to enhance the tomato-ey flavors in the salad.

Also, I want to caution you when it comes to adding salt to it as the saltiness that comes from capers is usually enough. Therefore, I recommend giving it a quick taste before adding more salt into it.

Baby Potatoes with Sun Dried Tomatoes and Caper Dressing

By Aysegul Sanford

Yields: 6 Servings

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

A vegetarian Baby Potato salad flavored with sun-dried tomatoes and homemade caper dressing.

5 from 1 vote

Print Recipe

Ingredients

For the dressing:

• ▢ 4 tablespoons of oil from the sun dried tomatoes*
• ▢ 2 tablespoons lemon juice
• ▢ 1 tablespoon Dijon mustard
• ▢ 1/4 cup capers drained, rinsed, and chopped
• ▢ 2 small shallots chopped
• ▢ 3 cloves of garlic
• ▢ 1/2 teaspoon black pepper freshly ground

For the Potato Salad:

• ▢ 1 1/2 – 2 lbs. baby potatoes rinsed
• ▢ 1 medium jar 3/4 cup oil-packed sun-dried tomatoes
• ▢ 1/2 cup Kalamata olives pitted
• ▢ 4 hardboiled eggs cut into slices
• ▢ 4 stalks scallions chopped thinly
• ▢ zest of a lemon
• ▢ handful of fresh basil roughly chopped

Instructions

• To make the dressing: In a small bowl, whisk oil, lemon juice, and mustard. Stir in the capers, shallots, garlic, and pepper. Mix until they are all combined. Set aside.
• Place potatoes in a large saucepan and fill it with water until it covers all the potatoes. Bring it to a boil, then reduce the heat to medium, and let it simmer for 13-15 minutes, or until a knife is easily inserted in and out of a potato. Drain, and set aside to cool*.
• To assemble: Place baby potatoes in a large salad bowl. Add in the sun dried tomatoes, olives, egg slices, scallions, and lemon zest. Pour the dressing over. Give it a gentle toss. Cover it with stretch film and place it in the fridge for a couple of hours.
• When ready to serve garnish it with fresh basil. Serve.

Notes

* You do not have to wait for the potatoes to cool completely as it is better to add the dressing when they are somewhat warm.[br]* You can make this dish a day in advance. It will keep its freshness as long as it is tightly covered and kept in the fridge. [br]* As oil, I used the oil from the sun dried tomatoes’ jar, but if you want you can also use extra virgin olive oil.

Nutrition

Calories: 297kcal | Carbohydrates: 52g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 124mg | Sodium: 474mg | Potassium: 1338mg | Fiber: 7g | Sugar: 5g | Vitamin A: 337IU | Vitamin C: 58mg | Calcium: 72mg | Iron: 3mg

Course: Salad

Cuisine: American

Tried this Recipe? Tag me Today!Mention @FoolproofLiving or tag #foolproofeats!