Potato salad with garden tomatoes and olives

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 6

This hearty summer salad is made with new potatoes boiled in their skins, then halved (keeping the healthy skin on) and tossed with sliced, plump tomatoes. After the salad sits for a while, the sweet tomato juices will combine with the tart vinaigrette and infuse the potatoes. It's delicious. Olives add a touch of flavor. Sprinkle the salad with fresh, aromatic herbs and serve as a side dish with grilled meat. This salad travels well and is perfect for picnics.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg small red potatoes
0.5 cups extra-virgin olive oil
1/4 cup white wine vinegar
1/3 cup pitted olives
2 stalks celery, finely diced + 1/4 cup coarsely chopped celery leaves
1 kg ox heart tomatoes, chopped
1/4 cup fresh basil, torn
1/4 cup chopped fresh chives

Ingredient Substitution Suggestions

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Recipes with similar ingredients: red potatoes, salad tomatoes, celery, olive, wine vinegar, basil

Cooking the dish according to the recipe:

Place the potatoes in a large saucepan, cover with water to a depth of 2 inches. Season generously with salt and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes. Drain and let cool for 15-20 minutes.
In a bowl, combine the olive oil, vinegar, 1 teaspoon of salt, and a pinch of ground black pepper. Add the olives and diced celery. Cut the potatoes in half and place them in a shallow bowl. Scatter the tomatoes over the potatoes, then drizzle with the vinaigrette.