Red Potato and Tomato Salad
>> Tuesday, May 24, 2011
Every year my husband and I plant a garden in the spring. And every year the garden is dead by the summer. But this year has been very different! Since we have a kiddo, we spend a lot more time at home and our garden is doing much better because of all the attention it gets now. You know, like watering and stuff :-)
By far our biggest producers are the tomato plants. About every other day I haul in a colander full of tomatoes so I'm always on the look-out for recipes featuring, you guessed it, tomatoes! I saw this recipe last week on Food Network and gave it a try. And it did not disappoint! I'm a big fan of traditional mayo-based potato salad, but this salad was so flavorful that I did not miss the mayo one bit. What I really loved about this recipe was that the potatoes weren't really the stars of the show. They had a supporting role so that the tomatoes and olives really shined. Since it doesn't have mayonnaise, it would be great to take to a picnic or BBQ too. It was just a fun, new spin on potato salad!
Red Potato and Tomato Salad
recipe courtesy of Giada De Laurentiis
makes 4 servings
1 lb baby red potatoes, halved
2 cups cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup fresh flat-leaf parsley, chopped
2 T capers, rinsed and drained
1 T fresh thyme leaves, chopped
1/4 c extra-virgin olive oil
1 large lemon, zested
Kosher salt
Freshly ground black pepper
Add potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
In a serving bowl, add potatoes and remaining ingredients. Toss gently until all ingredients are coated and season to taste with salt and pepper. Refrigerate for at least 1 hour and gently toss again before serving.
Erin
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