TRI-COLOR POTATO SALAD WITH SUN DRIED TOMATOES AND LABNE DRESSING
Ingredients
2 pounds baby potatoes
1 small onion, chopped
1 cup frozen corn
1, 8.5 ounce jar sun dried tomatoes, packed in oil
¾ cup scallions, chopped
10 slices bacon, cooked crisp and chopped
1, 2.25 ounce can sliced ripe black olives, drained
1 teaspoon salt
1 teaspoon black pepper
¾ cup Karoun Original Labne Spread & Dip
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons cider vinegar
¼ cup fresh mint leaves, chopped
Instructions
Bring a large saucepan of water to a boil. Cut the larger potatoes so they are all similar size, about 1-1 ½” pieces. You can leave the smallest potatoes whole. Place the potatoes in the boiling water with the chopped onion and cook until they are tender when pierced with a knife, about 12-15 minutes. Add the frozen corn in the last minute or two to thaw. Drain everything in a colander and let sit for 5 minutes.
Drain the sun dried tomato oil into a large bowl. Chop the tomatoes and add them to the bowl. Add the potatoes and corn (the onion will be mostly dissolved but the flavor is still there!). Add the scallions, bacon, olives, salt, and black pepper to the bowl and toss everything until well combined.
Place the labne in a small bowl with the Dijon, honey, and cider vinegar. Whisk until smooth.
Add the labne dressing and mint to the potatoes and toss until everything is well coated. Chill in the fridge for 1 hour or overnight. Garnish with more scallions and a sprig of mint. Devour!
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