Cherry Tomato and Baby Potato Salad Recipe

Name: Cherry Tomato and Baby Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red skinned potatoes halved; 2 cups cherry tomatoes 1 pint, halved; 3 each scallions, spring or green onions thinly sliced; ⅓ cup black olives pitted and halved; ⅓ cup parsley leaves flat-leaf, freshly chopped; 2 tablespoons capers rinsed and drained; 1 tablespoon thyme freshly chopped; 1/4 cup olive oil, extra-virgin; 1 large lemon zest; 1 x salt and black pepper freshly ground pepper to taste

Servings: persons

1 pound red skinned potatoes halved
2 cups cherry tomatoes 1 pint, halved
3 each scallions, spring or green onions thinly sliced
⅓ cup black olives pitted and halved
⅓ cup parsley leaves flat-leaf, freshly chopped
2 tablespoons capers rinsed and drained
1 tablespoon thyme freshly chopped
1/4 cup olive oil, extra-virgin
1 large lemon zest
1 x salt and black pepper freshly ground pepper to taste

1
Put the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches over medium heat.
2
Bring the water to a boil and continue boiling until the potatoes are tender, 15 to 18 minutes or until a fork can easily be inserted into the potato.
3
Drain the potatoes in a colander with cold running water to stop cooking, then allow to dry for 5 minutes.
4
In a serving bowl, combine the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest.
5
Gently toss well.
6
Season with salt and pepper.
7
Refrigerate for at least 1 hour and toss again before serving.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound red skinned potatoes halved, 2 cups cherry tomatoes 1 pint, halved, 3 each scallions, spring or green onions thinly sliced, ⅓ cup black olives pitted and halved, and more.

Yes, Cherry Tomato and Baby Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cherry Tomato and Baby Potato Salad

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