Ingredients:
3 lbs tiny new potatoes
1 cup sun-dried tomatoes packed in oil, drained and finely chopped
1 cup good mayonnaise ( I use Hellmann’s)
2 tablespoons freshly squeezed lime juice
2 teaspoons freshly grated lime peel
1 medium garlic cloves, minced
4 drops Tabasco sauce
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 cup coarsely chopped parsley
Directions:
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.
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.
Cut the potatoes in halves or quarters and set aside.
Put the sun dried tomatoes into a small bowl. Add themayonnaise, lime juice, lime peel, garlic, Tabasco, salt, pepper and parsley. Whisk to blend.
Toss the potatoes with enough dressing to coat.
Serve cold or at room temperature.
Servings: 8
Time preparation: 20 min.
Time total: 35 min.