Potato Salad With Sun-Dried Tomatoes

• 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

1. 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.

toms, water, red pots, red onion, ground cumin, olive oil, fresh squeezed lemon juice, fresh basil, eggs

Taken from www.epicurious.com/recipes/member/views/potato-salad-with-sun-dried-tomatoes-50067958 (may not work)