Servings: 4-5

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Sun-dried Tomato Potato Salad


1 2-pound bag Frieda’s Star Spangled Spuds
1 cup sun-dried tomatoes in oil, drained and sliced
1 leek, trimmed and thinly sliced (white part only)
1/3 cup plain yogurt or light sour cream
2 tablespoons milk
2 tablespoons fresh basil, chopped
1 tablespoon fresh dill, chopped
1 clove garlic, minced
Salt and pepper, to taste


Put potatoes in a large pot and add enough salted water to cover. Bring to a boil and boil potatoes until fork tender – about 15 minutes. Drain potatoes and cool. Slice cooled potatoes into 1/2-inch slices or chunky quarters and place into large bowl. Add 1/2 cup sun-dried tomatoes, and leek.

In a food processor or blender container, place remaining 1/2 cup tomatoes, yogurt, milk, basil, dill, garlic, and season to taste. Cover and process until smooth. Pour dressing over the vegetables and toss gently to coat.

Source: Frieda’s Inc.