AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
RED POTATO AND TOMATO SALAD- CLEAN EATING
This salad is great especially for those of you who love the idea of a potato salad but not the idea of mayo. Perfect for a picnic on these last few fleeting days of summer. My tomato plants have been picked clean; now we'll see if the few remaining ripen before a frost...autumn weather is here in South Dakota.
Red Potato and Tomato Salad- Clean Eating
Adapted from Giada De Laurentiis
1 pound baby red potatoes, cubed bite size
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/4 cup chopped fine 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
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.
Meanwhile, in a bowl, add the tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest.
Once the potatoes are cooked, drain the potatoes in a colander and allow them to dry for 5 minutes. Then add the potatoes to the rest of the salad, 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.