Salad / Sides
Potato Salad with Roasted Tomato
Tools You'll Need
- Small Oven-Proof Skillet
- Medium Pot
- Measuring Spoons
- Measuring Cups
- Cutting Board
- Mixing Bowl
- Serving Bowl
- 1 Cup Cherry or Grape Tomatoes
- 1 Teaspoon Fresh Thyme Leaves
- 1½ Teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 Lb. Fingerling Potatoes
Preheat oven to 425 degrees.
Place tomatoes in skillet
In an oven-proof skillet, place whole tomatoes, a pinch of salt, fresh thyme, and 1 tablespoon of olive oil.
Place pan in oven and cook for approximately 15 minutes, until tomatoes have softened and released some of their juices.
Set aside tomatoes
When softened, pour tomatoes with all the pan juices into a bowl and set aside.
While tomatoes are in the oven, bring a large pot of water to a boil. Once water boils, add ½ teaspoon of salt.
Gently boil the potatoes in the salted water until tender. You will know they are tender when a sharp knife can pierce them easily.
Drain potatoes into a colander, and leave to cool slightly.
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.
Slice the cooked potatoes in half, add to the bowl with tomatoes and toss with the parsley chive vinaigrette.
Serve and enjoy!