Potato Salad with Roasted Tomatoes in a white plate

Salad / Sides

Potato Salad with Roasted Tomato

6-8 Servings

Prep time: 10 minutes | Cook time: 20 minutes


Diet Style


Tools You'll Need

  • Small Oven-Proof Skillet
  • Medium Pot
  • Measuring Spoons
  • Measuring Cups
  • Knife
  • Cutting Board
  • Mixing Bowl
  • Whisk
  • Serving Bowl


  • 1 Cup Cherry or Grape Tomatoes
  • 1 Teaspoon Fresh Thyme Leaves
  • 1½ Teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 1 Lb. Fingerling Potatoes


  1. Preheat oven

    Preheat oven to 425º.

  2. Place tomatoes in skillet

    In an oven-proof skillet, place whole tomatoes, a pinch of salt, fresh thyme, and 1 tablespoon of olive oil.

  3. Cook

    Place pan in oven and cook for approximately 15 minutes, until tomatoes have softened and released some of their juices.

  4. Set aside tomatoes

    When softened, pour tomatoes with all the pan juices into a bowl and set aside.

  5. Boil water

    While tomatoes are in the oven, bring a large pot of water to a boil. Once water boils, add ½ teaspoon of salt.

  6. Boil potatoes

    Gently boil the potatoes in the salted water until tender. You will know they are tender when a sharp knife can pierce them easily.

  7. Drain

    Drain potatoes into a colander, and leave to cool slightly.

  8. Whisk

    Whisk the mustard with the vinegar and 6 tablespoons of olive oil. Add the parsley, chives, and season well with salt and freshly ground black pepper.

  9. Slice potatoes

    Slice the cooked potatoes in half, add to the bowl with tomatoes and toss with the parsley chive vinaigrette.

  10. Serve

    Serve and enjoy!