Ingredients
1/3 C. firmly packed sun-dried toms (not in oil)
1 C. boilign water
1 1/2 lbs cubed red pots, cut into 1/2-inch cubes (about 5 cups)
1 1/2 C. finely chopped red onion
1/2 tsp ground cumin
1/4 C. organic extra virgin olive oil
2 T fresh -squeezed lemon juice
s&p
Fresh basil leaves, chopped
2 hard boiled eggs, halved
Preparation
Reconstitute sun-dried tomatoes by covering them with boiling water; set aside. Boil potatoes until tender. Place chopped onion in large bowl with cumin, olive oil and lemon juice. drain the toms and gently squeeze them to remove excess liquid; slice them into skinny strips and add to bowl. When pots are tender, drain and add to bowl. Toss, season with s&p. Garnish with eggs and fresh chopped basil.
