Recipe courtesy of Easy Entertaining
Warm Potato-Tomato Salad with Dijon Vinaigrette
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

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

Directions

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.

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