red potato and tomato salad

Here we go, another salad. I know, I know, grumble, grumble, complain, complain. You want something new and exciting and fresh, springing from the loins of the farmers market, inspiring you and inevitably making you actually want to cook something in the kitchen, even if there is a horrible heat wave. And though, yes this is technically a “salad” it does not fall under diet salad or healthy salad — well I take that back, it does fall into those categories — but that is not the reason you make this salad. Unlike a salad you serve as a side to your fish, or one you make because it’s just too hot to do anything within an inch of a stove emitting heat, this salad is a picnic salad. One you take to your friend’s barbecue or your family reunion, perhaps your uncle’s sixty-seventh birthday bash, or your grand daughter’s pool party. This is the classic potato salad that is always present, even expected at these kinds of events, except it has had a total makeover. No mayo, no yogurt, nothing that will give it an unhealthy calorie or an unwanted pound, nor do you have to worry about it spoiling in this here heat wave.

It’s lean, it’s healthy and you would never guess that it is so healthy when you taste it. It’s as if healthy is just an added bonus after tasting something so full of flavor. With fresh baby potatoes and ruby red tomatoes bursting by the bushel into the farmer’s market you can’t pass them up when a dish like this is waiting, no, begging to be made. It’s simple, bright, fresh, and it’s a total do ahead.

To tell the truth this salad doesn’t even need a reason to be made. I saw Giada make it and the very next day I was picking up the ingredients. Bam! Boom! Done! It was made and it was delicious. Never mind the fact that I knew perfectly well my husband does not like black olives in any way shape or form and he gags when he tastes parsley, I still made him close his eyes so I could poke a fork full into his mouth and he could give a sufficient review before I told him what was in the salad. He gave a positive review until the ingredients olives and parsley were said. Then it immediately went south. It was as if I had a two year old on my hand refusing to eat what was placed in front of him, re-nigging any positive comments he previously made. But seeing as I can’t force him to eat any of this delicious salad, I guess I can only say there is more for me.

Red Potato and Tomato Salad
Adapted from Giada

Serves 4

1 pound baby red potatoes
1 pint cherry tomatoes, halved (about 2 cups)
2 small shallots, minced (about 3 tablespoons)
1/2 cup pitted black olives, halved
1/3 cup fresh flat-leaf parsley, chopped
3 tablespoons chopped capers, rinsed and drained
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper
4 ounces small mozzarella balls, halved * optional (especially if you are trying to get your husband to eat something he doesn’t like)

Wash and scrub potatoes, removing any dirt. Cut the potatoes in half and add to a medium sauce pan. Fill pan with enough cold water to cover the potatoes by at least 2 inches. Set the sauce pan over medium heat and bring to a boil. Continue to boil until the potatoes are tender and a fork slides easily into the potato, about 15 to 20 minutes. Drain potatoes in a colander and allow them to dry for 5 minutes.

In a serving bowl, add potatoes, tomatoes, shallot, olives, parsley, capers, olive oil, lemon zest and mozzarella if using. Toss gently together until everything is coated and season with salt and pepper to taste. Refrigerate 1 hour gently tossing again before serving.