New potato, sun-dried tomato and olive salad

New Potato, Sun-Dried Tomato and Olive Salad

This New Potato, Sun-Dried Tomato and Olive Salad is a delightful medley of flavors and textures. The creamy new potatoes are perfectly complemented by the tangy sun-dried tomatoes and briny olives, creating a dish that’s both refreshing and satisfying. It’s a perfect side dish for summer barbecues or a light lunch on its own.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Ingredients

• 1 lb (450g) new potatoes, halved
• 1/2 cup sun-dried tomatoes, julienned
• 1/3 cup pitted black olives, sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Boil the new potatoes in a large pot of salted water for about 15-20 minutes, or until tender. Drain and let them cool slightly.
2. Combine the sun-dried tomatoes and olives in a large mixing bowl.
3. Whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper in a small bowl to make the dressing.
4. Add the slightly cooled potatoes to the mixing bowl with the tomatoes and olives.
5. Pour the dressing over the salad ingredients and gently toss to combine.
6. Garnish with fresh parsley before serving.

Additional Notes

For a more robust flavor, consider adding a tablespoon of capers or a sprinkle of feta cheese. This salad can be served warm or chilled, making it versatile for any occasion.

Nutritional Information

Estimated per serving: 200 calories, 10g fat, 25g carbohydrates, 3g protein, 3g fiber.

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