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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.


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

Serve chilled garnished with: a sprig of fresh parsley

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