Potato Salad With Creamy Sun-Dried Tomato Dressing
A unique potato salad perfect for a fun gathering!
Joins well with a grilled entree or sandwiches, such as my
Cheddar Onion Showboats.
Recipe: Prep: 1 hour Serves 8
3 lbs. organic potatoes - yellow or red
1 medium organic onion - finely diced
1 large organic bell pepper (red, orange, or yellow) - finely diced
1 cup organic celery - finely diced
4 oz. organic sun-dried tomatoes in olive oil and seasonings
(garlic, basil, oregano, and rosemary)
1/3 cup organic Greek yogurt
8 oz. organic sour cream
2 tbsp. raw honey
2 tbsp. organic red wine vinegar
2 tbsp. organic balsamic vinegar
2 tsp. organic mustard
1/4 tsp. Himalayan salt
1/4 tsp. organic lemon pepper
Sprinkle of organic dried chives
Wash and cut potatoes into bite size pieces and place in stock/soup pot
and cover with water and cook until just about fork tender.
Drain and let cool.
Tip: I put mine in a large bowl and place on a hot pad in the freezer to
cool faster and so they don't continue to cook and become over done.
I stir them twice during this cool down.
Put all the sauce ingredients into a food processor and blend well.
When potatoes have cooled down some, add the vegetables and then
pour sauce over and stir through. Sprinkle with chives.
If you like potato salad warm, then serve. If not, then place in the refrigerator until cold. Enjoy!