• 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.


  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.