Red Potato & Tomato Salad

Red Potato & Tomato Salad

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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
  • 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
  • ·
    kosher salt and freshly ground black pepper,to taste.
  • ·
    olives are salty,do not add salt until last,taste first.

How to Make Red Potato & Tomato Salad


  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}.

Printable Recipe Card

About Red Potato & Tomato Salad

Course/Dish: Potato Salads
Other Tag: Healthy

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