Cherry Tomato & Baby Potato Salad
.
Yield
4 servingsPrep
8 minCook
21 minReady
100 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red skinned potatoes
halved |
|
| 2 | cups |
cherry tomatoes
1 pint, halved |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| ⅓ | cup |
black olives
pitted and halved |
*
|
| ⅓ | cup |
parsley leaves
flat-leaf, freshly chopped |
|
| 2 | tablespoons |
capers
rinsed and drained |
|
| 1 | tablespoon |
thyme
freshly chopped |
*
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | large |
lemon zest
|
*
|
| 1 | x |
salt and black pepper
freshly ground pepper to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red skinned potatoes
halved |
|
| 473 | ml |
cherry tomatoes
1 pint, halved |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
| 79 | ml |
black olives
pitted and halved |
*
|
| 79 | ml |
parsley leaves
flat-leaf, freshly chopped |
|
| 3E+1 | ml |
capers
rinsed and drained |
|
| 15 | ml |
thyme
freshly chopped |
*
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 1 | large |
lemon zest
|
*
|
| 1 | x |
salt and black pepper
freshly ground pepper to taste |
*
|
Directions
Put the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches over medium heat.
Bring the water to a boil and continue boiling until the potatoes are tender, 15 to 18 minutes or until a fork can easily be inserted into the potato.
Drain the potatoes in a colander with cold running water to stop cooking, then allow to dry for 5 minutes.
In a serving bowl, combine the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Gently toss well.
Season with salt and pepper.
Refrigerate for at least 1 hour and toss again before serving.
