New Potato Salad with Dried Tomatoes
This creamy and flavorful new potato salad is a great side dish with any summer BBQs.
Ingredients
| 3 | pounds |
new potatoes
small, scrubbed, quartered |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | ounce |
dried tomatoe halves
|
* |
| ⅓ | cup |
water
boiling |
|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | cups |
celery
sliced |
|
| ½ | cup |
celery leaves
chopped |
* |
| 4 | each |
scallions, spring or green onions
sliced with some of the green |
|
| ¼ | cup |
dill weed
fresh, snipped or 1 tablespoon dried |
* |
| ⅓ | cup |
sour cream
reduced fat |
|
| ⅓ | cup |
yogurt, low-fat
plain |
|
| 1 | tablespoon |
horseradish
white, prepared |
|
| ¼ | teaspoon |
black pepper
|
* |
Directions
Place potatoes in a large kettle with enough water to cover.
Add ½ teaspoon 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.
Meanwhile, place dried tomatoes in a small bowl.
Cover with boiling water.
Let stand 10 minutes.
Drain potatoes well; return to pot.
Sprinkle olive oil and ½ teaspoon of the salt over potatoes, tossing lightly to coat.
Cut dried tomatoes into thin slivers and add to potatoes.
Stir in celery, celery leaves, green onions, and dill.
Spoon into large bowl; cover and refrigerate at this point if preparing ahead.
Combine sour cream, yogurt, horseradish, pepper and remaining ½ teaspoon salt in a small bowl.
Pour over potato mixture and toss gently to coat.
Cover and refrigerate up to 24 hours.
Nutrition Facts
Serving Size 233g (8.2 oz)
