Warm Salad of Potatoes and Dried Tomatoes: Recipe
They say that Galicians eat a lot of potatoes, in my case this topic is true because I am a true fan of this tuber, but honestly I get tired of taking them in the same way, so I am always looking for new ways to enjoy it. Like for example this warm salad of potatoes and dried tomatoes, so rich and different.
This potato salad can be made in advance and also eaten cold if we have kept it in the fridge, I eat it almost always while I prepare the meat or fish that will accompany it, I enjoy it warm on most occasions.
IngredientsFor 4 people
- Potato 6
- Dried tomato 5
- Saffron, 1 sachet
- Spring onion 1
- Old-fashioned mustard, 1 tablespoon
- Sherry vinegar, 1 tablespoon
- Extra virgin olive oil, 2 tablespoons
- Dried thyme to taste
- Salt and pepper to taste
How to Make Potato Sundried SaladDifficulty: Easy
- Total time
We will start by peeling the potatoes and cutting them into slices about half a centimeter thick. We put them to soak for five minutes in a bowl with water and a saffron sachet.
Then we drain them from the water and steam them for 25 minutes or until they are tender when pierced, but not undone. Once time passes we reserve them in a source.
We cut the chives very small and when we put them in a bowl, we added the chopped dried tomatoes, the reserved potatoes and seasoned, sprinkling dried thyme on top. Mix the old-fashioned mustard, vinegar and oil and pour the dressing over all the ingredients. We stir carefully and serve.
With what to accompany the potato salad and dried tomatoes
This potato and dried tomato salad is perfect as a garnish for a grilled fish or meat. Full of flavor, we can prepare a quick version with canned potatoes if we are in a hurry, although if you have time I advise you to make them yourself as it greatly improves the flavor of the salad.