Mediterranean Potato Salad

Makes 4-5 servings

1/3 c. firmly packed sun-dried tomatoes (not packed in oil)
Boiling water
1 -1 ½ lbs. Cubed potatoes (5 c. cubed)
1 ½ c. finely chopped scallions
½ tsp. ground cumin
¼ c. olive oil
2 tbsp. fresh lemon juice
salt and ground black pepper to taste

Cover sun-dried tomatoes with boiling water and set aside.

Cut the potatoes into ½ inch cubes and place in a saucepan of slated water to prevent discoloration. Cover pan and bring the water to a boil. Lower the heat, and simmer until the potatoes are tender.

Place the scallions in a large serving bowl with the cumin, olive oil, and limon juice. Drain the sun-dried tomatoes and gently squeeze them to remove excess moisture. Finely chop the tomatoes and add them to the bowl. When the potatoes are tender, drain them and add the to the bowl. Toss the salad, and add salt and pepper to taste. Good served warm or after a couple of hours so flavors mix.

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