Recipe courtesy of Curtis Akins

Dried Tomato-Potato Salad

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  • Level: Easy
  • Yield: 4 to 5 side dish servings
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1 pound Frieda's Baby Red or Baby White potatoes, quartered and cooked according to package directions

One 3-ounce package Frieda's Dried Tomatoes, reconstituted according to package directions

1 Fred's Leek, trimmed and thinly sliced (white part only)

1/3 cup plain yogurt or light sour cream

2 tablespoons milk

2 tablespoons fresh basil, chopped, or 2 teaspoons dried basil, crushed

1 tablespoon fresh dill, chopped, or 1 teaspoon dill weed

1 clove garlic, minced

1/4 teaspoon pepper

Dash salt, if desired


  1. In a large bowl, place potatoes. Sliver dried tomatoes and reserve 1/2 cup of the tomatoes for the dressing. Add slivered tomatoes to potatoes with leeks and toss gently.
  2. For dressing, in a food processor or blender, place reserved tomatoes, yogurt or sour cream, milk, basil, dill, garlic, pepper and salt, if desired. Cover and process until smooth. Spoon onto salad and toss gently to coat.