Lemon, Rosemary and Sundried Tomato Potato Salad

• Vegan
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 Lemon, zest from medium
  • 1/4 cup Parsley, fresh
  • 3 lbs Red potatoes, small
  • 2 tbsp Rosemary, Fresh
  • 3 tbsp Sun dried tomatoes

• Condiments

  • 2 tsp Dijon mustard
  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 tbsp Salt
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1 tbsp Red wine vinegar

Found on thecafesucrefarine.com

Ingredients

• 3 pounds small red potatoes, scrubbed, rinsed and cut in halves or quarters
• 1 tablespoon salt
• For the dressing:
• ¼ cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• Finely grated zest from 1 medium lemon
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 cloves garlic, finely minced
• ¼ cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh rosemary
• 3 tablespoons finely chopped sun-dried tomatoes
• Seasoning:
• salt and freshly ground black pepper, to taste

Directions

• Fill a large pot halfway full with water and 1 tablespoon salt (don’t worry, most of that salt stays in the water, but it does help to season the potatoes all the way through. Stir to combine, then add potatoes. Water should cover potatoes by at least 1 inch. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook until potatoes are tender all the way through, about 15 minutes (they should pierce easily with a knife. Just be careful not to over cook or the salad will be mushy).
• Drain potatoes well in a colander, then return to pot.
• While potatoes are cooking prepare the dressing by combining all dressing ingredients in a bowl and whisking till oil and mustard are well incorporated
• Pour dressing over warm potatoes and stir gently to coat. Taste and season with sea salt or kosher salt and pepper to taste. Transfer to a serving bowl. I like to let the salad sit at room temperature for 30 minutes or so before serving to allow the flavors to meld and the dressing to absorb into the potatoes. Drizzle with just a bit more olive oil just before serving. Serve at room temperature or warm slightly in the microwave before serving.