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Potato Tomato

Italian Potato Salad with Sun-Dried Tomatoes

Tomato Potato

Potatoes cooked and tossed in a dressing of mayonnaise, yoghurt, sun-dried tomatoes and fresh oregano. Served chilled garnished with a sprig of fresh parsley.


Vegetarian Italian Cooking

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: Italian Vegetarian


4  large potatoes
4  tablespoons mayonnaise
4  tablespoons yoghurt
4  tablespoons finely sliced sun-dried tomatoes
2  tablespoon(s) fresh oregano chopped
salt and freshly milled pepper to taste

  1. Place the scrubbed and washed potatoes in a pot of salted water and bring to a boil. Cook for about 12  minutes or till the potatoes are cooked. Drain and let cool. Dice the potatoes (not very small but chunky) and tip onto a serving platter.
  2. In a bowl, mix lightly the mayonnaise, yoghurt, sun-dried tomatoes and fresh oregano. Season to taste with salt and freshly milled pepper. Pour this dressing over the potatoes and toss lightly. Refrigerate covered with cling film to chill.

    TIPS:

  • Baby potatoes can be used in place of larger ones.

Serve chilled garnished with: a sprig of fresh parsley

 
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