Photo: Warm Potato-Tomato Salad with Dijon Vinaigrette Recipe
Directions
For the vinaigrette:
Ingredients
- 1/2 cup finely minced red onion
- 3 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar, divided
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 teaspoon finely minced fresh tarragon leaves
- 2 pounds Yukon gold potatoes, skin on, cut into 1-inch chunks
- 2 cups diced tomato, skin on, including seeds and juice
For the vinaigrette:
In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.
Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.
Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.
Per Serving: Calories: 296; Total Fat: 19 grams; Saturated Fat: 3 grams; Protein: 5 grams; Total carbohydrates: 32 grams; Sugar: 5 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 344 milligrams
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By ol punkin
on June 16, 2012
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Great way to enjoy tomatoes and potatoes! Don't understand why someone rates a recipe yet did not make the recipe as written. All I added to the list was a sprinkling of chives. Good, basic side.
By mommyballard_13...
Ocala, FL
on March 06, 2012
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Left the tomatoes out and used balsamic rather than red wine. I also grated the red onion rather than chopping it because I do not like to bite into raw onions in something. Had good flavor but needed something more. I'm going to add some grated garlic next time and go from there.
By bropa187
on August 13, 2011
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I saw this recipe and thought it sounded like a strange combo but decided to try it anyway since I was looking for something a little different. My husband and I were pleasantly surprised at how good it is! It is the perfect combo of good potato salad with the summer freshness of tomatoes. And my husband, who always takes leftovers for lunch, said he enjoyed just as much if not more the next day once the flavors had a chance to meld even more.
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