Red Potato & Tomato Salad Recipe

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Red Potato & Tomato Salad

Lana Bade

By
@Sunflowercooks

NO MAYONASE but SO flavorfull and light,yet satisfying.No worry about spoiling in summer activities!The fresh herbs and lemon zest make it so good!


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Comments:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Ingredients

1 lb
baby potatoes/red/halved
1 pt
cherry tomatoes/halved
3
scallions/thinly sliced
1/3 c
pitted black olives/halved
2 Tbsp
capers,rinsed and drained
1/3 c
fresh italian parsley,chopped
1 tsp tsp
fresh thyme leaves
1/4 c
good quality extra virgin olive oil
1 large
lemon,zested
kosher salt and freshly ground black pepper,to taste.
olives are salty,do not add salt until last,taste first.

Directions Step-By-Step

1
place the potatoes in a medium pot with enough water to cover by at least 2 inches.
2
Set the pan over medium heat;bring to a boil,cook until fork tender,about 15-20 minutes.
DRAIN WELL.Allow to dry for 5 minutes.
3
In a serving bowl,combine:potatoes{cut if too large for your taste}tomatoes,scallions,olives,parsley,capers,thyme,olive oil,and lemon zest.{I add some of the lemon juice too,but not necessary.}
4
Toss well until ,gently,until all of the ingredients are well coated.Taste and season with the salt and pepper to your taste.Cover with wrap.
5
REFRIGERATE at least one hour,longer for best flavor.
6
With the season coming on for freshest herbs and vegetables,tomatoes,new potatoes this is extra-good!
7
NOTE:any black olives you like,I like canned ones but Greek or speciallity ones are also good in this{must be pitted}.

About this Recipe

Course/Dish: Potato Salads
Other Tag: Healthy