Cherry Tomato & Baby Potato Salad
Submitted by happyhousewomen
A bright Mediterranean-style potato salad with cherry tomatoes, black olives, capers, fresh herbs, and lemon zest in extra-virgin olive oil. No mayo, all flavor.
YIELD
4 servingsPREP
8 minCOOK
21 minREADY
100 minThis is potato salad for people who are over mayo-drenched versions and want something lighter, brighter, and packed with real flavor.
Boiled baby red potatoes toss with halved cherry tomatoes, sliced scallions, black olives, briny capers, fresh parsley, and thyme in a generous coat of extra-virgin olive oil and lemon zest.
It’s vegetarian, healthy, and tastes even better after an hour in the fridge when all those Mediterranean flavors have had time to get acquainted.
Variations
- Greek twist: Add crumbled feta and a splash of red wine vinegar
- Protein boost: Toss in a can of drained white beans or chickpeas
- Herby version: Swap thyme for fresh oregano or basil depending on the season
Kitchen Tips
- Halve the potatoes before boiling so they cook evenly and absorb the dressing better
- Don’t skip rinsing the capers; straight from the jar they can overpower everything else
- Toss again just before serving to redistribute the olive oil and seasonings
Ingredients
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.
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