Red Potato & Tomato Salad Recipe

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Red Potato & Tomato Salad

Lana Bade


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!

★★★★★ 2 votes
15 Min
20 Min


1 lb
baby potatoes/red/halved
1 pt
cherry tomatoes/halved
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
kosher salt and freshly ground black pepper,to taste.
olives are salty,do not add salt until last,taste first.


1place the potatoes in a medium pot with enough water to cover by at least 2 inches.
2Set 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.
3In 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.}
4Toss 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.
5REFRIGERATE at least one hour,longer for best flavor.
6With the season coming on for freshest herbs and vegetables,tomatoes,new potatoes this is extra-good!
7NOTE: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