Friday, April 12, 2013

flashback friday - red potato tomato salad

....and what to do with all that lovely fresh produce from the farmer's market??
This, of course!
One of my all time favorite salads!

I have Giada to thank for this one....can't take credit for it :)

Red Potato Tomato Salad
Serves 4.
I have to say that I've made this several times and every time it still comes out a little grainy....I keep thinking I'm overcooking the potatoes so I cook them less and less each time.  Still grainy.  You know, that potato-starch-grainy texture.  Regardless, it's still that good.
*Revision!  I've tried microwaving!  It works!  Just toss with a bit of olive oil and season with salt and pepper and zap in the microwave, covered, for 5 or so minutes.  Voila!  No grainy texture and cooked through!*

1 pound baby red potatoes, halved, or bigger ones, quartered
2 cups cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
3-4 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
2 large lemons, zested
Kosher salt and freshly ground black pepper
Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.  Enjoy!

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