Mediterranean Potato Salad with Fresh Herbs and Tomatoes
This Mediterranean potato salad is refreshing and hearty. Itpairs tender baby potatoes with fresh cherry tomatoes and finished with plentyof fresh herbs and a bit of extra virgin olive oil.
Coarse sea salt and freshly ground pepper to taste
Instructions
Boil the potatoes until they are tender, and you can pierce your fork into them (do not overcook). This takes about 15-18 minutes. Drain and set aside.
While the potatoes are boiling, prepare and wash and dry the herbs. Cut off any large stems and finely chop. Mix them all together in a bowl and set aside.
Wash the cherry tomatoes and slice the larger ones in half.
Assemble the salad. In a large bowl add the potatoes and tomatoes and toss gently. Add the olive oil and toss again. Sprinkle over the herbs and toss. Season with salt and pepper. Serve
Notes
Make AheadYou can boil the potatoes a day ahead and store them in the refrigerator.StorageOnce you make the salad, you can store in the refrigerator for up to three days.