One might find this an odd partnership at first glance…………….but do try it…. If using new white or yellow potatoes… use red tomatoes, but if using red potatoes look for yellow and or green tomatoes.. to ensure a colorful dish!
Tomato Salad with Potatoes and Olives
12 red potatoes
2 yellow slicing tomatoes ( seeded and cut into a medium dice)
2 red slicing tomatoes ( seeded and cut into a medium dice)
1 red onion, sliced thinly with the grain
½ cup of pitted oil-cured olives
1 tablespoon of drained capers
2 teaspoons of dry oregano
¼ cup of olive oil
Salt and pepper to taste
Scrub the potatoes well, leave the skins intact. Cook in simmering slated water until they are tender enough to pierce with a fork. (25 minutes, plus or minus). Drain the potatoes and return to the pot. Place the pot on low heat and let the potatoes dry, shaking the pot frequently.
Transfer to a shallow dish and let cool until they can be handled (they should still be warm). Slice the potatoes and put in a bowl. Add the tomatoes, onion, capers, olives, and oregano. Drizzle with a little of the olive oil and toss gently to combine. Adjust the seasoning. Serve at room temperature.
