• 2 lbs. unpeeled new potatoes or unpeeled baking potatoes, preferably with red, blue or purple flesh
  • 1/4 c. oil-packed sundried tomatoes, drained and chopped or julienned
  • 1/2 c. thinly sliced red onions or chopped scallions (including white and green parts)
  • 1/3 c. extra virgin olive oil, preferably unfiltered
  • 3 T. red or white wine vinegar
  • 1 T. sugar
  • 1-2 garlic cloves, pushed through a garlic press
  • 1/2 t. powdered mustard or 1 t. prepared mustard
  • 1/4 c. pitted and chopped kalamata olives

Chilling the potatoes once they are cooked reduces the glycemic index of the potatoes.

Preparation:

  1. Steam the potatoes in their skins until they are tender.
  2. Cool and store in the refrigerator for 24 hours.
  3. Quarter the chilled potatoes, then cut into 1/4-inch slices and place in a large mixing bowl. Do not remove the skins.
  4. Combine remaining ingredients in a small bowl and pour over the potatoes.
  5. Toss to coat evenly. Serve cold or at room temperature.