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Summer Potato Salad

Summer Potato Salad

Using small red or other thin-skinned variety of potato is best for this recipe. Leave the peel on, if you like. Be sure to add the dressing to the salad while the potatoes are still warm, so the lemony-oil dressing sinks into the potatoes. Sugar snap peas can be used in place of the snow peas. The sun-dried tomatoes can be packed in oil and patted dry, or from a cellophane packet plumped up with boiling water. A colorful, flavorful salad, this is best eaten straight away.

Summer Potato Salad --serves 3-4

4-5 small to medium-sized potatoes
1 cup snow peas or sugar snap peas
12-14 sun-dried tomatoes
3 scallions, chopped

Dressing:
1/4 cup extra virgin olive oil
Juice of half a lemon
1 clove garlic, grated or pressed
1 tsp ground cumin
Sea salt and fresh ground pepper, to taste

In a small cup or bowl, whisk together the dressing ingredients, then set aside.

Cook the potatoes until tender. Towards the end of the potato cooking time, add the snow peas, and cook them about 34 minutes until tender-crisp. Drain. Roughly chop the potatoes. In a large bowl, place the potatoes, snow peas and sun-dried tomatoes. Add the scallions. Toss with the dressing and serve.

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