AN ARRAY OF RECIPES AND TIPS

"IN THE STYLE OF" GRAHAM


9.06.2010

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
Serves 4

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.


PRINTABLE RECIPE

4 comments:

Terrianne, Call me Ree said...

Perfection! This looks divine. =)

Zia Elle said...

Your salad is fantastic!! Love all the vegetables colors to eat!!

Norma said...

I like what you did here. Different textutes and well put together. Great colors and photography.

Kim said...

Yes! I love how this turns the usually heavy potato salad into something that is fresh and colorful.

P.S. I know you love cooking some of Giada's recipes. Just in case you'd be interested, she is actually going to be our featured chef at I Heart Cooking Clubs, starting in October. Each week we will have a loose theme and cook up one of her recipes.

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