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Potato Salad With Lime and Sun-Dried Tomatoes

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“This delicious potato salad comes from the cookbook "At Blanchard's Table". It is delicious. The fresh Squeezed lime juice really adds a special kick to the flavour andit goes great with grilled chicken, lamb or other meats. YOu can also toss in a handfull of pitted black olives if you like.”

Ingredients Nutrition


  1. In a large pot, cover the potatoes with lightly salted water and bring to a simmer over high heat. Cook just until tender, 15 to 20 minutes, depending on size.
  2. Drain and rise under cold water for a minute or two to stop them from cooking further. Drain well again and allow to cool completely.
  3. Cut the potatoes in halves or quarters and set aside.
  4. Put the sun dried tomatoes into a small bowl. Add themayonnaise, lime juice, lime peel, garlic, Tabasco, salt, pepper and parsley. Whisk to blend.
  5. Toss the potatoes with enough dressing to coat.
  6. Serve cold or at room temperature.

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