Sun-Dried Tomato Cream Potato Salad

May 17, 2009

It seems like just last week that LilSis and I had so much good pink fun with our Pink Potatotini.  It’s time already for the next Potato Ho Down, hosted this month by the creator of this fun event, Noble Pig!

potato-ho1When the weather warms up, I think of cool salads and I love a good potato salad.  Our family’s classic potato recipe is really good, but this potato salad with a twist caught my eye in a Williams Sonoma cookbook called “Potatoes”, which isn’t the same one LilSis cooked from this month.  I made a few substitutions to make this a little lower in fat.  Next time, I’ll boost up the amount of basil in the pesto, and add more garlic.

Sun-Dried Tomato Pesto
(adapted from Williams Sonoma’s “Potatoes”)

1 large clove garlic
1/2 cup sun-dried tomatoes packed in olive oil, drained
2 Tblsp fresh basil
1/4 tsp salt
1/8 tsp pepper
2 Tblsp olive oil
2 to 4 Tblsp hot water

In a small food processor, mix the garlic, tomatoes, basil, salt, pepper and olive oil until a thick paste forms.  If needed, add water, 1 tablespoon at a time, to reach the desired consistency.

Sun-Dried Tomato Cream Potato Salad
(adapted from Williams Sonoma’s “Potatoes”)

2-1/2 lb small red potatoes

For the dressing:

1 7 oz container 2% Greek Yogurt
4 Tblsp sun-dried tomato pesto
1 tsp balsamic vinegar
1 Tblsp white wine vinegar
2 tsp mustard
2 Tblsp olive oil
2 Tblsp dill relish or capers
2 Tblsp chives, minced
Salt and pepper to taste

Cook the unpeeled potatoes in salted water until just done; don’t overcook.  Drain and let cool slightly. Slip the skins off the potatoes or leave them on, depending on your preference.  Cut the potatoes into large bite size pieces, and salt lightly while warm.  Set aside and make the dressing.

Combine all of the dressing ingredients together in a small bowl.  Toss with the potatoes and adjust the seasonings.  Potatoes absorb salt, so more salt may be needed.

Refrigerate for an hour or two to blend the flavors.

Sun-Dried Tomato Cream Potato Salad

Sun-Dried Tomato Cream Potato Salad

This potato salad was really good!  I’m not one to eat a whole big pile of potatoes of any kind, so I served a small amount of the salad on a bed of baby spinach, with lots of grape tomatoes, a drizzle of low fat balsamic vinaigrette and a sprinkle of parmesan cheese. It made for a very delicious, and very summery lunch!  Give this a try for Memorial Day!


10 Comments so far

  1. Posted by noble pig

    May 17, 20097:58 am

    OMG another fabulous dish…I mean seriously wow. I love the idea of sun-dried tomato cream. The potato and all these recipes never cease to amaze me.

  2. Posted by BigSis

    May 17, 20098:29 am

    Thanks, Noble Pig! It wasn’t the usual potato salad, which was a lot of fun to try. Happy Ho Down!

  3. Posted by LilSis

    May 17, 200912:11 pm

    BigSis, You know I’m not crazy about cold Potato Salad, but I would definitely try this one! It looks really good.

  4. Posted by BigSis

    May 17, 20093:20 pm

    Thanks, LilSis! I know you’re not a big fan of the cold salad thing. Since you like sun-dried tomatoes, you might like this one. I’m thinking the sun-dried tomato cream would be good on a pasta salad too! It has the low fat yogurt, so no mayo, which really makes it less evil!

  5. Posted by Núria

    May 18, 20094:26 am

    Mmmmm I could live on potatoes!!!! Love them! So it’s great to know new recipes like this salad :D. Thank you!

    Want to see the omelet roundup?

  6. Posted by Mary

    May 20, 200910:46 am

    Golly, this looks good. I like it becasue it’s a bit out of the ordinary.

  7. Posted by grace

    May 21, 20093:55 am

    there are two main reasons why i find this to be a phenomenal recipe for tater salad. first, there’s no mayo. hallelujah! second, there ARE sun-dried tomatoes, which i consider one of god’s greatest gifts to mankind. bravo!

  8. Posted by Mags

    May 21, 20094:20 pm

    This ho-down recipe really intrigues me. I’m not one to normally deviate from my basic potato salad recipe, but I think I’m going to have to give this one a try. Great job!

  9. Posted by BigSis

    May 22, 20095:19 pm

    Hi Nuria! Thanks for coming by and thanks for hosting the Blog Your Omelet event!

    Hey Mary! Welcome to the sisterhood! Thanks for popping in. This really was different, and I love that I didn’t miss the mayo!

  10. Posted by BigSis

    May 22, 20095:24 pm

    Grace, thanks for your comment! I thought I’d really wonder where the mayo was, but that yummy greek yogurt worked great. The tomatoes were delicious in this! Next time I’m adding capers and maybe some olives, perhaps?

    Hi Mags! Welcome! We so appreciate your visit and your comment. I’m like you; my tater salad recipe isn’t usually something I mess with. I love it the way it is. This will be another option in my arsenal, and seems a little fancier but is actually quicker than my usual!


  1. Posted by For the Ho-se | Noble Pig

    May 25, 20123:53 pm

More Blog Posts

Next Post:
Previous Post: