red potato & tomato salad
(2 ratings)
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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 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For red potato & tomato salad
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1 lbbaby potatoes/red/halved
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1 ptcherry tomatoes/halved
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3scallions/thinly sliced
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1/3 cpitted black olives/halved
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2 Tbspcapers,rinsed and drained
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1/3 cfresh italian parsley,chopped
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1 tsp tspfresh thyme leaves
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1/4 cgood quality extra virgin olive oil
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1 lglemon,zested
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kosher salt and freshly ground black pepper,to taste.
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olives are salty,do not add salt until last,taste first.
How To Make red potato & tomato salad
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1place the potatoes in a medium pot with enough water to cover by at least 2 inches.
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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.
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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.}
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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.
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5REFRIGERATE at least one hour,longer for best flavor.
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6With the season coming on for freshest herbs and vegetables,tomatoes,new potatoes this is extra-good!
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7NOTE:any black olives you like,I like canned ones but Greek or speciallity ones are also good in this{must be pitted}.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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