Baby Potatoes with Sun Dried Tomatoes and Caper Dressing

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

Course Salad

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Servings

Calories 297kcal

Author Aysegul Sanford

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.

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