This is not the usual potato salad. This Red Potato Salad with Sun-dried Tomatoes is most certainly not ordinary. Potatoes with the skins left on for added fiber and nutrition, and it does not contain any mayonnaise. Extra-virgin olive oil, kalamata olives and turkey bacon are in this most delicious potato salad. Be surprised and make it for yourself!
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Red potatoes with skins combined with sun-dried tomatoes and kalamata olives…yes please! This salad is anything but ordinary. It is so far from the usual potato salad that you may be curious about what your tastebuds may think. My advice to you is be curious, eat more whole foods, and try not to love the heck out of this red potato salad. It’s summery and so refreshing. If you are into summery and refreshing you may also love this Brussels Sprout and Broccoli Salad! I’m gonna go out on a limb and say this is the new and cool way to make potato salad. I came across this recipe in one of my favorite books, Eating on the Wild Side by Jo Robinson. In it Jo talks about how to buy, store, and prepare fruits and vegetables with a few amazing recipes on the side.
I have certainly been playing life a bit out of the ordinary lately so this red potato salad is a perfect post for my blog right now.
This past weekend we made a trip to Omaha for an annual family get together. One of the highlights was a surprise ticket to the Nickelback concert! Oh, and sitting in a suite at the CenturyLink Center was a new and amazing experience for me.
To be honest, I probably haven’t listened to Nickelback much since college. Pretty sure I listened to them like it was my job. But I could see my Pandora station lineup changing a bit as I was pleasantly surprised about some of their new songs. The concert was a total blast! Like pretty sure I don’t need to do yoga for a week with all of the jumping around I did. 🙂 Also is this just me cause there is something special about seeing music artists in person that makes me an even bigger fan. It’s as I feel I get to know them more on a personal level and connect to their music a bit more.
In a weird way this potato salad is like the new Nickelback. I have always liked potato salad, but I know I shouldn’t eat too much with the usual ingredients it contains. Likewise, maybe I shouldn’t listen to too much Nickelback as
some most of the lyrics are pretty vulgar. But, a new song recently released called Song on Fire makes me like Nickelback again…keep reading I will get there. And well, with a little tweaking of my own here is a new and improved red potato salad with sun-dried tomatoes.
Red Potato Salad with Sun-dried Tomatoes
- 2 pounds red potatoes or cooking potatoes with skin on
- ½ cup sun-dried tomatoes, drained and chopped
- ½ cup scallions, chopped
- ⅓ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon ground mustard
- ½ cup kalamata olives, pitted and sliced
- Optional: ⅓ cup turkey or regular bacon, cooked and chopped
- In a large pot, boil potatoes for about 20 minutes or until they are easily pierced with a fork. Cool and store potatoes in the fridge for 24 hours. Do this if time allows, otherwise refrigerate until ready to make.
- Quarter the potatoes, and cut into ¼ inch slices.
- Place slices in a large mixing bowl, leaving skins on the potatoes.
- In a medium bowl, add the remaining ingredients and mix together well.
- Pour over the potatoes and gently toss until potatoes are evenly coated.
- Serve potato salad cold or at room temperature.