Potato and Sun-Dried Tomato Salad
Recipe archives for the Jewish Food Mailing List
Ingredients
- 2 packs small red potatoes (about 1-1/2 to 2 quarts)
- 6 sun-dried tomatoes packed in oil, or soaked in hot water until soft
- 1/4 cup mayonnaise
- Less than 1/4 cup light olive oil
- About 3 tablespoons chives, chopped
- Mixed fresh herbs, chopped
- Salt, to taste
- Pepper, to taste
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