Potato and cherry tomato salad
Discover a vibrant Potato and Cherry Tomato Salad that's bursting with flavors! This savory dish features hearty potatoes, crunchy pine nuts, zesty garlic, fresh rosemary, and juicy cherry tomatoes, all drizzled with olive oil and garnished with aromatic chives and parsley. Perfect for a healthy and delicious meal!
- 26 Mar 2025
- Cook time 25 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 170kcal | 9% |
| Protein | |
| Protein 4.53g | 3% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 3.81g | 10% |
| Sugar 2.66g | 3% |
| Fat | |
| Fat 16g | 19% |
| Saturated 1.88g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 24mg | 4% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 2.11mg | 13% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 36mg | 40% |
| Vitamin E 1.10mg | 7% |
| Vitamin K 44ug | 36% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.30mg | 33% |
| Iron, Fe 1.85mg | 17% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 750mg | 22% |
| Selenium, Se 0.72ug | 1% |
| Sodium, Na 12mg | 1% |
| Zinc, Zn 1.09mg | 10% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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