6 pieces of sundried tomatoes in oil
large handful of fresh basil
1 clove garlic
150 ml bought mayonnaise
Drain, and put to one side until cool enough to handle.
Skin the potatoes - the skins will lift off easily of the potatoes are still warm.
Cut into large bite sized pieces and put into mixing bowl.
Slice the sundried tomatoes thinly and add to the potatoes.
To make to dressing use a food processor or hand held blender and blend until smooth, the mayonaisse, the basil, the garlic, 4tbs of the oil from the jar of tomatoes, black pepper and some salt. Blend until smooth.
Mix together with the potatoes and sundried tomatoes, put into a serving dish and put in the fridge for several hours to allow the flavours to develop. Bring to room temperature before serving, as the flavour will be better, but don't leave in a warm place for too long.
These proportions are a rough guide, generally allow 150g - 200g potatoes per person and use a full jar of sundried tomatoes for anything up to 2kg of potatoes. Use as much basil as you have available.