Potato Salad with Sundried Tomatoes and Dill Dressing

Potato Salad with Sundried Tomatoes and Dill Dressing

  • Preparation time

    15 mins
  • Cook time

    25 mins
  • Serves 6

No summer picnic, dinner or BBQ is complete without a potato salad! This Potato Salad with Sundried Tomatoes and Dill Dressing is a fresh take on the scrumptious side.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.

Ingredients

  • Baby potatoes - 1 kg
  • Salt, to season
  • Pepper, to season
  • Capers or gherkins, chopped - 2 Tbsp
  • Semi-sundried tomatoes - 1/4 cup
  • Cherry tomatoes - 100 g

Dill Dressing

  • Fresh dill - 1 Tbsp
  • Small handful flat-leaf parsley, chopped
  • Lemon for juice - 1/2
  • Unsweetened Greek yoghurt - 3/4 cup
  • Olive oil - 1/4 cup

Method

  1. In a medium saucepan, boil the potatoes in salted water until tender. Drain, cool and slice into bite-sized pieces. Season to taste.

  2. In a food processor, add the dressing ingredients and process until smooth. Season to taste.

  3. In a large bowl, combine the potatoes, capers or gherkins, tomatoes and dressing. Serve immediately.

Tip: Dress the potatoes directly before eating to avoid them going soggy.

PER SERVE Energy 876Kj • Protein 5g • Total Fat 12g • Saturated Fat 3g • Carbohydrates 20g • Sugars 4g • Sodium 410mg

Dietary and nutritional info supplied by NZ Nutrition Foundation.