1/3 cup firmly packed sun-dried tomatoes (not packed in oil)
boiling water
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1–11/2 pounds cubed potatoes (5 cups cubed)
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11/2 cups finely chopped scallions
1/2 teaspoon ground cumin
1/4 cup olive oil
2 tablespoons fresh lemon juice
salt and ground black pepper to taste
In a small heatproof bowl, cover the sun-dried tomatoes with boiling water and set aside.
Cut the potatoes into 1/2-inch cubes. As you do so, place them in a saucepan of salted water to prevent discoloration. Then cover the 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 lemon 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 thoroughly and add them to the bowl. Toss the salad, and add salt and pepper to taste.
PER 8-OZ SERVING: 384 CALORIES, 6.9 G PROTEIN, 17.6 G FAT, 55 G CARBOHYDRATE, 211 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
30 minutes
SERVINGS
4
MENU
Serve as a main dish with sliced cheese or hard-boiled eggs and tomatoes. Or use as a side salad with a simple grilled fish, or with Greek or French Fish in a Packet (see pages 247, 246).
Tart-sweet sun-dried tomatoes, fragrant cumin, and olive oil give this potato salad its special flavor. Red potatoes are nice for color, taste, and texture. This salad is good warm, but even better after a couple of hours, when the flavors have “married.”