Potato and cherry tomato salad
This Potato and Cherry Tomato Salad features tender potatoes paired with sweet cherry tomatoes and crunchy pine nuts, dressed with a garlic-rosemary oil. It's a simple, vibrant dish that can be enjoyed warm or chilled, making it perfect for any gathering.
Cook time 25 min
Prep time 20 min
Ingredients:
4 potatoes1/3 cup pine nuts
1/4 cup olive oil
2 garlic cloves
1 tsp rosemary
1.50 cups cherry tomatoes
1 tbsp chives
2 tbsp fresh parsley
Potato and cherry tomato salad is a delightful and vibrant dish, perfect for any meal or as a side for gatherings. It combines the earthy richness of potatoes with the fresh burst of cherry tomatoes, all brought together by a medley of herbs and a touch of pine nuts for added texture. This recipe is easy to prepare and offers a healthy, flavorful option for any occasion.
Instructions:
- Wash and peel the potatoes. Dice them into 1-inch cubes.
- Place the potato cubes into a large pot and fill with enough water to cover them. Add a pinch of salt.
- Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer until they are fork-tender, about 10-15 minutes. Be careful not to overcook; they should be firm but tender.
- While the potatoes are cooking, place a small skillet over medium heat. Add the pine nuts.
- Toast the pine nuts, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes. Be cautious as they can burn quickly. Once toasted, remove from heat and set aside.
- In a small mixing bowl, combine the olive oil, minced garlic, and chopped rosemary. Whisk together until well blended.
- Once the potatoes are cooked, drain them and let them cool slightly, about 5 minutes.
- In a large mixing bowl, gently toss the warm potatoes with the prepared olive oil dressing until evenly coated.
- Add the halved cherry tomatoes, chopped chives, and chopped parsley to the bowl with the potatoes.
- Gently toss to combine all the ingredients.
- Add the toasted pine nuts to the salad and give it a final gentle toss.
- Transfer the salad to a serving dish. Enjoy immediately, or for a more developed flavor, refrigerate for 30 minutes before serving.
This potato and cherry tomato salad is not just easy to make, but it's also packed with flavor and nutrients. The combination of different textures and tastes creates a truly satisfying dish that can be enjoyed on its own or as a complement to your main course. Enjoy the freshness and deliciousness of this salad at your next meal!
Potato and cherry tomato salad FAQ:
Boil the potatoes for about 10-15 minutes until they are fork-tender. Make sure they remain firm but not overcooked.
Yes, you can prepare the salad ahead of time. It's best to refrigerate it for about 30 minutes before serving to enhance the flavors.
You can substitute pine nuts with other nuts like walnuts or almonds, or use seeds like sunflower seeds for a similar crunch.
Waxy potatoes such as red or new potatoes are ideal as they hold their shape well after boiling. You can also use Yukon Gold for a buttery taste.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The salad may lose some freshness over time.
Cooking Tips:
- Boil the potatoes in salted water until they are just tender to ensure they don't become mushy.
- Toast the pine nuts lightly in a dry pan for extra depth of flavor, but be sure to watch them closely as they can burn quickly.
- Allow the salad to sit for a few minutes after mixing all the ingredients to let the flavors meld together.
- Use fresh garlic and freshly chopped herbs for the best flavor profile.
- You can add a splash of lemon juice or vinegar for a hint of acidity that will balance the richness of the potatoes and olive oil.
Nutrition Facts
6 ServingsCalories 170kcal
Protein 4.53g
Carbohydrates 27g
Fiber 3.81g
Sugar 2.66g
Fat 16g
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