Herbed Tomato And Potato Salad Recipes

Steps:

• Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Cool; cut into 1/2-inch slices.
• Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.

Steps:

• Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
• In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

Steps:

• For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
• For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
• Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

Steps:

• In a salad bowl, toss together all ingredients except salt and pepper. Season just before serving.

Steps:

• Peel potatoes and cut into 1/2-inch cubes. Cover by 1 inch with cold water in a 2-quart heavy saucepan and simmer, uncovered, until just tender, 10 to 12 minutes. Drain, then transfer to a medium bowl and toss with vinegar and 1/4 teaspoon salt. Cool potatoes to warm.
• Blanch sugar snaps and carrot with 1 teaspoon salt in a 1 1/2- to 2-quart saucepan of boiling water 1 minute. Drain vegetables in a sieve and rinse under cold running water, then pat dry. Cut sugar snaps diagonally into 1/3-inch pieces. Add carrot, sugar snaps, radishes, and celery to potatoes in bowl.
• Pulse dressing, sour cream, herbs, pepper, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped. Add to potato mixture and stir to coat.

Steps:

• Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
• Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
• Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.

Steps:

• Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and thyme. Mix until the herbs coat the crumbled cheese.
• Arrange the large tomatoes on a serving platter, overlapping the slices slightly. Scatter the cherry tomatoes on top. Season with salt.
• Whisk together the olive oil and vinegar. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and let sit for 10 minutes.
• To serve, scatter the cheese over the tomatoes and garnish with basil, mint, oregano and thyme sprigs.