Salad / Sides
Potato Salad with Roasted Tomato
Diet Style
Tools You'll Need
- Small Oven-Proof Skillet
- Medium Pot
- Measuring Spoons
- Measuring Cups
- Knife
- Cutting Board
- Mixing Bowl
- Whisk
- Serving Bowl
Ingredients
- 1 Cup Cherry or Grape Tomatoes
- 1 Teaspoon Fresh Thyme Leaves
- 1½ Teaspoon Salt
- 1 Tablespoon Olive Oil
- 1 Lb. Fingerling Potatoes
Directions
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Preheat oven
Preheat oven to 425º.
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Place tomatoes in skillet
In an oven-proof skillet, place whole tomatoes, a pinch of salt, fresh thyme, and 1 tablespoon of olive oil.
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Cook
Place pan in oven and cook for approximately 15 minutes, until tomatoes have softened and released some of their juices.
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Set aside tomatoes
When softened, pour tomatoes with all the pan juices into a bowl and set aside.
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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.
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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.
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Drain
Drain potatoes into a colander, and leave to cool slightly.
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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.
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Slice potatoes
Slice the cooked potatoes in half, add to the bowl with tomatoes and toss with the parsley chive vinaigrette.
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Serve
Serve and enjoy!
Chef's Note:
Ingredients for Vinaigrette:
1 Teaspoon Dijon Mustard
2 Tablespoons White Vinegar
6 Tablespoons Extra Virgin Olive Oil
1 Handful Fresh Flat-Leaf Parsley, Roughly Chopped
1 Bunch Fresh Chives, Chopped
1/2 Cup Non-Fat Plain Greek Yogurt* (optional)
For a creamier version of this recipe, whisk in non-fat plain Greek yogurt. This potato salad goes great with grilled chicken or salmon.