Best 18 Garden Tomato And Potato Salad Recipes

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If you're looking for a healthy and refreshing summer dish, look no further than garden tomato and potato salad. This classic side dish is packed with flavor and is perfect for potlucks, picnics, or casual get-togethers. From simple and straightforward preparations to more elaborate recipes with unique twists, there's a garden tomato and potato salad recipe out there to suit every taste and preference.

Check out the recipes below so you can choose the best recipe for yourself!

SPRING GARDEN POTATO SALAD



Spring Garden Potato Salad image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 21

2 cloves garlic, peeled
2 1/2 teaspoons kosher salt
1/2 cup mayonnaise
2 1/2 tablespoons white wine vinegar
Freshly ground black pepper
8 cups water
2/3 cup dry white vermouth
3 cloves garlic, smashed
2 tablespoons kosher salt plus additional for seasoning
1 sprig fresh thyme
1 bay leaf
4 black peppercorns
2 pounds small red-skinned waxy potatoes, sliced into 1/8-inch-thick rounds
5 medium carrots, peeled and sliced into 1/8-inch-thick rounds
1 bunch radishes, sliced into 1/8-inch-thick rounds (about 8)
1/2 English cucumber or 1 large Kirby cucumber, sliced into 1/8-inch-thick rounds
1 cup grape or cherry tomatoes, halved
3 scallions (white and green parts), thinly sliced
Freshly ground black pepper
1/2 cup lightly packed chopped mixed fresh herbs, such as flat-leaf parsley, dill, or tarragon
6 lemon wedges

Steps:

  • For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put in a bowl and whisk with the mayonnaise, vinegar, and black pepper to taste.
  • For the salad: Put the water, vermouth, garlic, salt, thyme, bay leaf, peppercorns, and potatoes in a large saucepan and bring to a boil. Add the carrots, lower the heat, and cook until the vegetables are tender but not mushy, about 5 minutes. Stir in the radishes, then immediately drain all the vegetables in a colander in the sink. Remove and discard the garlic, thyme, bay leaf, and peppercorns. Cool slightly and toss the vegetables with the dressing. Cover and refrigerate about 30 minutes. (The salad can be prepared up to this point a day ahead.)
  • About 10 minutes before serving, toss the cucumber, tomatoes, and scallions in a small bowl with salt and black pepper to taste. When ready to serve, fold the cucumber mixture and herbs into the potato salad. Serve with lemon wedges.

FRENCH GARDEN POTATO SALAD



French Garden Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

1 1/2 pounds fingerling potatoes, halved lengthwise
3 large shallots, cut into chunks
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup sugar snap peas, trimmed
2 tablespoons tarragon vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1 cup heirloom cherry tomatoes, halved if large
2 Persian cucumbers, diced
3 radishes, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons chopped fresh tarragon

Steps:

  • Put a rimmed baking sheet in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes and shallots with 2 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet and roast, tossing halfway through, until tender and golden, 25 to 30 minutes. Let cool.
  • Meanwhile, bring a medium saucepan of salted water to a boil. Add the snap peas and cook until bright green but still crisp, 1 to 2 minutes. Transfer to a bowl of ice water; let cool. Drain and pat dry.
  • Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil. Add the roasted potatoes and shallots, peas, tomatoes, cucumbers, radishes, parsley, chives and tarragon. Season with salt and pepper and toss.

GARDEN POTATO SALAD



Garden Potato Salad image

Provided by Food Network Kitchen

Time 35m

Yield 6-8 servings

Number Of Ingredients 16

1 lemon
5 or 6 sprigs fresh parsley, plus 2 tablespoons chopped leaves
2 or 3 sprigs fresh thyme
1 bay leaf
3 cloves garlic, smashed
2 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds
Kosher salt
4 medium carrots, cut into 1/4-inch-thick rounds
3/4 cup fat-free plain yogurt
1/4 cup low-fat mayonnaise
1 tablespoon plus 1 teaspoon whole-grain or dijon mustard
3 scallions, minced, whites and greens separated
3 scallions, minced, whites and greens separated
Freshly ground pepper
2 stalks celery, cut into 1/4-inch-thick slices
1 small Kirby cucumber, cut into 1/4-inch-thick rounds

Steps:

  • Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool. Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper. Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens.
  • Photograph by Andrew Mccaul

Nutrition Facts : Calories 175, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 712 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 6 grams

HERBED TOMATO AND POTATO SALAD



Herbed Tomato and Potato Salad image

Fresh herbs put this pretty potato salad in a class of its own!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h32m

Yield 6

Number Of Ingredients 8

8 small red potatoes (1 pound)
1/2 cup chopped fresh basil leaves or 3 tablespoons dried basil leaves
1/3 cup chopped fresh sage leaves or 2 tablespoons dried sage leaves
1/2 cup fresh mint leaf or 2 tablespoons dried mint leaves
1/2 cup olive or vegetable oil
1/2 cup white wine vinegar
5 roma (plum) tomatoes, cut into fourths
1 small onion, finely chopped (1/4 cup)

Steps:

  • Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Cool; cut into 1/2-inch slices.
  • Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.

Nutrition Facts : Calories 240, Carbohydrate 20 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 10 mg

GARDEN POTATO SALAD



Garden Potato Salad image

The tasty dressing on this potato salad makes it homemade special! A great combination of flavors is a real treat and gives a traditional recipe a new twist. It's perfect for almost any occasion, and I consider it a key part of my "Mom's Best Meal."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 14

6 large potatoes (about 3 pounds), cooked, peeled and cubed
4 large hard-boiled large eggs, sliced
2 celery ribs, sliced
6 green onions with tops, sliced
6 radishes, sliced
1 teaspoon salt
1/2 teaspoon pepper
DRESSING
3 large eggs, beaten
1/4 cup vinegar
1/4 cup sugar
1/2 teaspoon ground mustard
1/2 teaspoon salt
1 cup Miracle Whip

Steps:

  • In a large bowl, combine potatoes, eggs, celery, green onions, radishes, salt and pepper; set aside. For dressing, combine eggs, vinegar, sugar, dry mustard and salt in a saucepan. Cook and stir over medium heat until thickened. Cool. Stir in Miracle Whip; mix well. Pour over potato mixture; toss to coat. Refrigerate for several hours.

Nutrition Facts : Calories 517 calories, Fat 27g fat (4g saturated fat), Cholesterol 196mg cholesterol, Sodium 675mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 5g fiber), Protein 12g protein.

GARDEN POTATO SALAD



Garden Potato Salad image

This potato salad combines earthy, waxy fingerling potatoes with crunchy spring vegetables and mayonnaise flavored with fresh herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

3 pounds fingerling potatoes
1 tablespoon plus 2 teaspoons coarse salt
2 tablespoons white-wine vinegar
1 bunch asparagus, ends trimmed
1 cup fresh shelled peas
1/2 cup fresh mint leaves, plus sprigs for garnish
1/2 cup fresh basil leaves, plus sprigs for garnish
3/4 cup mayonnaise
2 tablespoons freshly squeezed lemon juice, (1 lemon)
1/2 teaspoon freshly ground pepper
8 ounces sugar snap peas, strings removed and cut in half
1 fennel bulb, finely diced (10 ounces, 2 cups diced)

Steps:

  • Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain into a colander. Using gloves or paper towels to protect your hands, slice hot potatoes into 3/4-inch-thick rounds. Drizzle with vinegar, and set aside.
  • Fill a large bowl with ice and water. Fill a large straight-sided saute pan with water, and place over high heat. Bring to a boil; add 1 teaspoon salt and the asparagus. Cook until just barely tender, about 3 minutes. Transfer to ice bath until cool. Dry, and cut diagonally into 2-inch pieces. Place peas in boiling water, and cook until bright green, about 1 minute. Drain into a colander; transfer to ice bath to stop cooking. Dry on towels.
  • Place mint, basil, mayonnaise, lemon juice, remaining teaspoon salt, and pepper in the bowl of a food processor, and pulse until smooth. Transfer to a large bowl, add reserved potato mixture, asparagus, peas, sugar snap peas, and fennel, and toss to combine. Garnish with basil and mint leaves, and serve.

GARDEN TOMATO SALAD



Garden Tomato Salad image

For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. -Shannon Arthur, Upper Arlington, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 10

3 large tomatoes, cut into wedges
1 large sweet onion, cut into thin wedges
1 large cucumber, sliced
DRESSING:
1/4 cup olive oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon minced fresh basil
1 teaspoon minced chives
1/2 teaspoon salt

Steps:

  • In a large bowl, combine tomatoes, onion and cucumber. In a small bowl, whisk dressing ingredients until blended. Drizzle over salad; gently toss to coat. Serve immediately.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

POTATO SALAD WITH GREEN BEANS AND TOMATOES



Potato Salad with Green Beans and Tomatoes image

This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.-Caroline Weese, Greybull, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 pounds red potatoes, quartered
3/4 pound fresh green beans, trimmed and halved
10 cherry tomatoes, halved
1 small onion, chopped
DRESSING:
1/2 cup olive oil
1/4 cup cider vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoon dried basil
2 garlic cloves, minced
1-1/4 teaspoons sugar
1/4 teaspoon hot pepper sauce

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.

Nutrition Facts :

GARDEN TOMATO SALAD



Garden Tomato Salad image

You may use any combination of tomatoes to make this salad; cut cherry tomatoes in half. Snip basil with sharp kitchen scissors rather than cutting it with a knife to prevent bruising.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

11 pounds (about 33) ripe medium tomatoes, cut into 1-inch pieces
2 medium red onions, halved lengthwise and thinly sliced into half moons
1 cup extra-virgin olive oil
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
1 bunch fresh basil leaves, washed well

Steps:

  • Combine tomatoes and onions in a large serving bowl. Drizzle with the olive oil, and sprinkle with the salt and pepper. Cover with plastic wrap; let stand at room temperature at least 1 hour to allow flavors to develop. Snip basil, and toss into salad just before serving.

RED POTATO AND TOMATO SALAD



Red Potato and Tomato Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper

Steps:

  • 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 to 20 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.

GARDEN TOMATO AND POTATO SALAD



Garden Tomato and Potato Salad image

Provided by Orah Raia

Categories     Salad     Potato     Tomato     Low Fat     Quick & Easy     Summer     Bon Appétit     New Jersey

Yield Serves 4

Number Of Ingredients 8

1 1/2 pounds red potatoes (about 6 small)
1/4 cup plus 2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 large garlic clove, minced
2 large tomatoes, diced (about 2 1/2 cups)
5 teaspoons balsamic vinegar or red wine vinegar
1 tablespoon minced fresh basil or 1 teaspoon dried, crumbled
1/4 teaspoon dried oregano, crumbled

Steps:

  • Cook potatoes in large pot of boiling salted water until just tender. Drain and cool slightly. Cut potatoes into small pieces and place in large bowl.
  • Meanwhile, heat 2 teaspoons olive oil in heavy medium skillet over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook 1 minute longer. Add onion mixture to potatoes. Add remaining 1/4 cup oil, tomatoes, vinegar, basil and oregano. Toss to combine well. Season salad to taste with salt and pepper.

TOMATO, POTATO, AND MUSTARD GREEN SALAD



Tomato, Potato, and Mustard Green Salad image

Categories     Salad     Blender     Potato     Tomato     Side     Low/No Sugar     Healthy     Chive     Mustard Greens     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 9

For the dressing
1/4 cup chopped shallot
1 1/2 teaspoons Dijon-style mustard
4 tablespoons Sherry vinegar (available at specialty foods shops and some supermarkets)
3/4 cup olive oil
2 pounds boiling potatoes
4 large tomatoes (about 1 1/2 pounds)
1/2 pound mustard greens, stems and center ribs cut out and discarded and the leaves washed, spun dry, and shredded coarse (about 6 cups)
2 tablespoons minced fresh chives, or to taste

Steps:

  • Make the dressing:
  • In a blender blend together the shallot, the mustard, the vinegar, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified. The dressing may be made 2 days in advance and kept chilled in a tightly sealed jar.
  • In a large saucepan combine the potatoes with enough water to cover them by 1 inch and simmer them for 20 minutes, or until they are tender. Drain the potatoes, peel them, and let them cool. The potatoes may be prepared up to this point 1 day in advance and kept covered and chilled. Slice the potatoes 1/4 inch thick and arrange them decoratively on a platter with the tomatoes, cut into wedges, and the mustard greens. Pour the dressing over the salad and sprinkle the salad with the chives.

GOURMET GARDEN TOMATO SALAD



Gourmet Garden Tomato Salad image

I came up with this invigorating salad at our weekly pool gatherings with friends. Each of us brings our own meat to grill and a side to share. This dish was definitely a hit. -Stacy Kibler, Centerville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 pounds red, yellow and/or orange tomatoes, cut into 1/4-inch slices
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1/3 cup fresh basil leaves, thinly sliced

Steps:

  • Arrange tomatoes on a serving platter. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over tomatoes. Sprinkle with cheese and basil.,

Nutrition Facts : Calories 167 calories, Fat 14g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 198mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein.

POTATO AND HEIRLOOM TOMATO SALAD



Potato and Heirloom Tomato Salad image

Summer's heirloom tomatoes are combined with white and sweet potatoes and fresh greens in a salad tossed with a spicy southwestern dressing. Creamy goat-cheese slices are served on top.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

2 medium Yukon gold potatoes, (about 1 pound)
2 medium sweet potatoes (about 1 pound)
1/4 teaspoon coarse salt, plus more for water
Reserved poblano pieces
Poblano and Tomatillo Dressing
1 bunch red-leaf lettuce, washed and torn into bite-size pieces
1 small bunch romaine lettuce, washed and torn into bite-size pieces
1 teaspoon extra-virgin olive oil
Pinch of freshly ground pepper
8 ounces assorted heirloom and cherry tomatoes
6 ounces fresh goat cheese, cut into 12 disks
2 scallions, sliced into very thin rings

Steps:

  • Place the potatoes in a large saucepan of cold salted water. Bring to a boil, reduce to simmer, and cook until the potatoes are just tender, 20 to 25 minutes. If sweet potatoes are done before, remove with slotted spoon to colander. Drain the potatoes in colander, and rinse with cold water. When cool enough to handle, peel, and cut into 1-inch chunks.
  • Transfer potatoes to a medium bowl; add reserved poblano pieces and half of dressing. Stir to combine well. Place lettuces in large bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Cut tomatoes into halves, slices, or wedges, and toss well with greens.
  • If plating salads individually, arrange greens on six plates, and divide warm potato salad evenly among them. Top each salad with a disc of goat cheese, and a sprinkle of scallions. Serve remaining dressing on the side.

SUMMER POTATO AND TOMATO SALAD



Summer Potato And Tomato Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds tiny new potatoes
1 large clove garlic, minced
1 large shallot, minced
3 whole roasted peppers
15 small black Italian, French or Greek olives, pitted
2 tablespoons chopped fresh basil
1 1/2 cups nonfat plain yogurt
1 1/2 teaspoons Dijon mustard
1 1/4 pounds ripe plum or field tomatoes

Steps:

  • Scrub potatoes but do not peel. In a pot, cover potatoes with water, cover pot and cook until tender but firm, about 20 minutes depending on size.
  • With food processor on, put garlic and shallot through feed tube.
  • If using canned roasted peppers, rinse well and mince in food processor. Combine with garlic, shallot and olives in serving bowl.
  • Add basil to bowl with yogurt and mustard. Mix well.
  • Wash, trim and cut tomatoes into quarters or eighths. Chop by pulsing in food processor. Add to dressing.
  • When potatoes are cooked, drain and cut into small chunks and stir into dressing.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 2 grams, Carbohydrate 61 grams, Fat 2 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 194 milligrams, Sugar 26 grams, TransFat 0 grams

CHUNKY GARDEN TOMATO SALAD



Chunky Garden Tomato Salad image

Make and share this Chunky Garden Tomato Salad recipe from Food.com.

Provided by Parsley

Categories     Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

3 large garden tomatoes, homegrown, cut into large dice
1 vidalia onion, diced large
1 medium cucumber, cut lengthwise then cut into large dice
1 -2 tablespoon chopped fresh basil
1 tablespoon olive oil
1/3 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed
1/4 teaspoon sugar

Steps:

  • In a large bowl, toss together the diced tomatoes, cucimbers, onion and chopped basil; set aside.
  • In a small bowl, whisk together oil, red wine vinegar, salt, pepper, dill weed and sugar.
  • Pour the dressing over veggie mixture and gently toss to coat.
  • Chill before serving.

Nutrition Facts : Calories 52.3, Fat 2.5, SaturatedFat 0.4, Sodium 200, Carbohydrate 7.4, Fiber 1.6, Sugar 4.2, Protein 1.3

GARDEN FRESH POTATO SALAD



Garden Fresh Potato Salad image

A parent from a school I previously taught at gave me this recipe, and I think of that parent and child every time I make this potato salad. The salad looks beautiful, and the fresh basil vinaigrette keeps it light. -Dee Dee Calow, Warren, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 20 servings (3/4 cup each).

Number Of Ingredients 10

3 pounds small red potatoes, quartered
1 pound fresh green beans, trimmed and cut in half
1/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup minced fresh basil
2 tablespoons minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
6 hard-boiled large eggs, sliced
1 cup grape tomatoes

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding beans during the last 4 minutes of cooking. Drain. Transfer to a large bowl., In a small bowl, whisk oil, vinegar, basil, parsley, salt and pepper. Pour over potato mixture; toss to coat. Cover and refrigerate for at least 1 hour. , Stir before serving; top with eggs and tomatoes. ,

Nutrition Facts : Calories 113 calories, Fat 5g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 202mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

NEW POTATO & SUNDRIED TOMATO SALAD



New potato & sundried tomato salad image

This simple salad is a flavourful, vegetarian side - perfect for al fresco summer dining

Provided by Good Food team

Categories     Dinner, Side dish, Supper

Time 35m

Number Of Ingredients 8

500g new potatoes
4 tbsp crème fraîche
4 tbsp mayonnaise
1 tbsp olive oil
pinch caster sugar
8-10 sundried tomatoes , sliced
small bunch parsley , roughly chopped
2 spring onions , sliced

Steps:

  • Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
  • In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
  • Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.

Nutrition Facts : Calories 594 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 2.34 milligram of sodium

Tips:

  • Use ripe, in-season tomatoes for the best flavor.
  • Choose waxy potatoes that will hold their shape when cooked.
  • Boil the potatoes until they are tender but still firm, so they don't fall apart when mixed with the other ingredients.
  • Let the potatoes cool completely before adding them to the salad, or they will make the other ingredients wilt.
  • Use a light hand when dressing the salad, so the flavors don't overpower each other.
  • Serve the salad immediately, or it will become watery.

Conclusion:

This garden tomato and potato salad is a refreshing and flavorful side dish that is perfect for summer gatherings. With its simple ingredients and easy-to-follow instructions, this recipe is a great option for both beginner and experienced cooks alike. Whether you're looking for a light lunch or a side dish to pair with your favorite grilled meats, this salad is sure to please everyone at your table.

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