New Potato Salad With Dried Tomatoes

This vibrant twist on classic potato salad combines tender new potatoes with the intense, savory flavor of sun-dried tomatoes. The dressing, a blend of sour cream, yogurt, and zesty horseradish, cuts through the richness while fresh dill and celery add crunch and herbal notes. Unlike traditional mayo-heavy salads, this version is lighter yet still satisfyingly creamy. Its perfect for summer picnics, as a side for grilled meats, or a hearty addition to a lunch box. The flavors meld beautifully when chilled, making it an excellent make-ahead dish for gatherings.

Cooking Method: Boiling

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 131.1

Dietary: Gluten-free

Description

This vibrant twist on classic potato salad combines tender new potatoes with the intense, savory flavor of sun-dried tomatoes. The dressing, a blend of sour cream, yogurt, and zesty horseradish, cuts through the richness while fresh dill and celery add crunch and herbal notes. Unlike traditional mayo-heavy salads, this version is lighter yet still satisfyingly creamy. Its perfect for summer picnics, as a side for grilled meats, or a hearty addition to a lunch box. The flavors meld beautifully when chilled, making it an excellent make-ahead dish for gatherings.

Ingredients

3 pound Small new potatoes, scrubbed
4 ea Green onions, sliced
1/4 c Snipped fresh dill
1 oz Dried tomato halves
1/3 c Boiling water
1/3 c Reduced fat sour cream
1/3 c Lowfat plain yogurt
1 1/2 c Sliced celery
1 tb Prepared white horseradish
1/2 c Chopped celery leaves
2 tb Olive oil
1 1/2 ts Salt, divided
1/4 ts Pepper

Directions

1
Place potatoes in a large kettle with enough water to cover.
2
Add 1/2 teaspoon of the salt. Partially cover and bring to a boil over high heat.
3
Boil gently for 15 minutes, or until potatoes are tender but still firm.
4
Meanwhile, place dried tomatoes in a small bowl. Cover with boiling water. Let stand 10 minutes.
5
Drain potatoes well; return to pot.
6
Sprinkle olive oil and 1/2 teaspoon of the salt over potatoes, tossing lightly to coat.
7
Cut dried tomatoes into thin slivers and add to potatoes.
8
Stir in celery, celery leaves, green onions, and dill.
9
Spoon into large bowl; cover and refrigerate if preparing ahead.
10
Combine sour cream, yogurt, horseradish, pepper and remaining 1/2 teaspoon salt in a small bowl.
11
Pour over potato mixture and toss gently to coat.
12
Cover and refrigerate up to 24 hours before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 131.1kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.2mg1%
Total Carbohydrate 28.9g10%
Dietary Fiber 3.7g15%
Sugars 1.4g
Protein 3.4g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the salad to chill for at least 2 hours before serving to let the flavors meld.

If using oil-packed dried tomatoes, drain well but reserve a teaspoon of the oil to mix into the dressing for extra flavor.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Feel free to adjust the horseradish quantity based on your preferred heat level.

Keywords: potato salad, dried tomatoes, new potatoes, dill, horseradish, celery, green onions, yogurt dressing, sour cream, mediterranean salad, picnic food, side dish, make ahead, summer salad, vegetarian, chilled salad

Read it online: https://www.chefs-mate.com/recipe/new-potato-salad-with-dried-tomatoes/