Potato Salad with Sun-Dried Tomatoes and Basil

Everyone’s favorite party food, this salad supplies plenty of vitamin C, courtesy of all three vegetables.

[quicklook-recipe prep_time=”10 min” cook_time=”15 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 1.5 lbs. small new potatoes, unpeeled and halved
  • salt
  • 2 tablespoons low-fat mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/4 cup buttermilk

[/ingredients-left]
[ingredients-right]

  • 2 spring onions, thinly sliced lengthways
  • 1 oz. chopped soft sun-dried tomatoes (not oil-packed)
  • 8 basil leaves, shredded or finely chopped
  • ground black pepper, to taste

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”25 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Cook potatoes in a large pan of lightly salted boiling water until tender, 10 to 15 minutes. Drain well.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]For the dressing, combine mayonnaise and mustard in a small bowl. Stir in the buttermilk.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Combine potatoes, spring onions, sun-dried tomatoes, basil, ½ tsp salt and pepper to taste in a large bowl. Add dressing. Toss to coat.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest