Potato Salad with Tomatoes and Red Onions
Kelly Allen
An aromatic alternative to the conventional, mayo-laden take. Tomatoes and red wine vinegar add a refreshing pop, while aromatic herbs keep things from becoming too drab. Be sure to dress the potatoes while they're still just a little bit warm. They'll absorb the flavors of the dressing more readily that way. It makes a big difference in the end result!
Ingredients
- 1½ lb waxy potatoes, unpeeled
- 2 medium tomatoes, cut into ½-inch wedges.
- 1 medium red onion, thinly sliced
- 5 tbsp extra-virgin olive oil, plus more as needed
- 3 tbsp red wine vinegar
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp fresh parsley, finely chopped
- 2 tsp dried oregano
Preparation
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To a large pot of water, add the unpeeled potatoes. Cover the pot and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20-30 minutes. The potatoes should be tender when tested by a fork.
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Once cooked through, remove the potatoes and run them under cold water until they're just cool enough to handle. Transfer to a bowl.
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In a bowl, combine the olive oil, vinegar, salt, and pepper.
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While the potatoes are still warm, peel, halve, and cut them into ¼-inch slices. Place them in a large mixing bowl and drizzle with some of the dressing, making sure that each slice is covered. This will prevent them from sticking as they cool.
- Add the tomatoes and onions to the bowl, drizzle with any remaining dressing, and gently fold everything together to combine. Sprinkle the parsley and oregano overtop of the potato mixture. Serve warm.
