Red Potato Salad

A deliciously tangy red potato salad with sun dried tomatoes, green peas and basil, tossed in a light mustard and vinegar dressing. Ready in 15 minutes!

📝 Ingredients

• 1 pound red potatoes (scrubbed and cut into quarters)
• 1/2 cup frozen green peas (thawed)
• 3 tablespoons basil (finely chopped)
• 5 sun dried tomatoes in oil (drained on paper towel, patted dry and chopped into strips)
• 2 stalks scallions (finely chopped)
• 1 cloves garlic (grated)
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoon white wine vinegar
• 2 teaspoons whole grain mustard

👨‍🍳 Instructions

1. 1Fill a pot with water, add potatoes and bring to a boil. Cook for about 7 minutes, until potatoes are tender but not mushy.
2. 2Drain well and transfer to a bowl. Very lightly mash them with a potato masher – only mash about half of the potatoes.
3. 3Add green peas, basil, sun dried tomatoes and scallions to the potatoes and lightly toss.
4. 4Whisk all the ingredients for the dressing into a bowl until oil has emulsified. Pour over the potatoes and toss well until they are evenly coated.
5. 5Season with salt and pepper if needed and serve.