New Potato Salad With Sun-Dried Tomatoes

Ingredients

• 1 ½ pounds small new potatoes, well scrubbed
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• 6 sun-dried tomatoes, slivered
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced scallions
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh chervil
• ½ cup mayonnaise, preferably homemade

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    538 calories; 39 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 15 milligrams cholesterol; 250 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 to 4 servings

Preparation

1. Boil the potatoes until just tender. Quarter them and place in a bowl. Sprinkle with oil, vinegar and slivered sun-dried tomatoes.
2. Season potatoes to taste with salt and pepper (taste carefully because the tomatoes are salty). Add the herbs.
3. Carefully fold in the mayonnaise. Check seasonings and serve slightly warm or chilled.

20 minutes