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Sun-Dried Tomato Potato Salad

  • Author: Kevin Smiley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


1 lb. baby potatoes
½ cup green olives, halved
½ cup sundried tomatoes, drained, roughly chopped *or take the time to make your own*
2 Tbsp. capers, drained
handful chives, chopped
1 Tbsp. oil from sundried tomatoes
1 Tbsp. wholegrain mustard
1 Tbsp. apple cider vinegar


Place the potatoes in a pot of salted water and bring to a boil, lower the heat and simmer for about 20 minutes. Once cooked, drain and rinse in cold water. Once slightly cooled, peel, halve and place them in a bowl.
Add in the olives, sundried tomatoes, capers, and chives. Next, mix the oil for the tomatoes, mustard, and apple cider vinegar and drizzle over the salad. Season to taste with salt and pepper, mix well and serve.

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