American•healthy
Red Potato Salad
A deliciously tangy red potato salad with sun dried tomatoes, green peas and basil, tossed in a light mustard and vinegar dressing. Ready in 15 minutes!
- Prep time
- 8 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound red potatoes (scrubbed and cut into quarters)
- 1/2 cup frozen green peas (thawed)
- 3 tablespoons basil (finely chopped)
- 5 sun dried tomatoes in oil (drained on paper towel, patted dry and chopped into strips)
- 2 stalks scallions (finely chopped)
- 1 cloves garlic (grated)
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoon white wine vinegar
- 2 teaspoons whole grain mustard
Instructions
- 1
Fill a pot with water, add potatoes and bring to a boil. Cook for about 7 minutes, until potatoes are tender but not mushy.
- 2
Drain well and transfer to a bowl. Very lightly mash them with a potato masher – only mash about half of the potatoes.
- 3
Add green peas, basil, sun dried tomatoes and scallions to the potatoes and lightly toss.
- 4
Whisk all the ingredients for the dressing into a bowl until oil has emulsified. Pour over the potatoes and toss well until they are evenly coated.
- 5
Season with salt and pepper if needed and serve.