Red Potato and Tomato Salad

Name: Red Potato and Tomato Salad
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams baby red potatoes, halved; 45 milliliters pitted black olives, halved; 2 Tbsps capers, rinsed and drained; 298 grams pint cherry tomatoes, halved; 20 grams chopped fresh flat-leaf parsley; 1 Tbsp chopped fresh thyme leaves; 4 servings Kosher salt and freshly ground black pepper; 1 large lemon, zested; 54 milliliters extra-virgin olive oil; 3 scallions, thinly sliced

The recipe Red Potato and Tomato Salad can be made in around 1 hour and 35 minutes. This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe serves 4. One portion of this dish contains roughly 4g of protein, 16g of fat, and a total of 245 calories. This recipe from Foodnetwork requires flat-leaf parsley, olive oil, capers, and cherry tomatoes. It works well as a hor d'oeuvre.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain the potatoes in a colander and allow them to dry for 5 minutes.

Ingredients you will need

Potato

Equipment you will use

Colander

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.

Ingredients you will need

Salt And Pepper