Last evening we enjoyed dinner with very dear friends. We enjoyed drinks and appetizers outside while the meat was grilled, then moved inside for dinner as the evening began to chill. Our hostess served one of my favorite salads, a variation on traditional potato salad. I wrote about it here last year but she had changed it just a bit and I think it was even better than before. I’m listing the recipe as she made it last night. Try it. I’m sure you’ll love it too.
The addition of Kalamata olives added a wonderful flavor, while the lack of mayonnaise leaves me almost guiltless.
Here’s the latest version of the recipe:
Red Potato and Tomato Salad
1 pound baby red potatoes, halved or quartered (depending on size)
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted Kalamata olives, halved
1/3 cup fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
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 15-20 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, lemon zest and mustard. 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.