Potato And Heirloom Tomato Salad Recipes

Steps:

• Place the potatoes in a large saucepan of cold salted water. Bring to a boil, reduce to simmer, and cook until the potatoes are just tender, 20 to 25 minutes. If sweet potatoes are done before, remove with slotted spoon to colander. Drain the potatoes in colander, and rinse with cold water. When cool enough to handle, peel, and cut into 1-inch chunks.
• Transfer potatoes to a medium bowl; add reserved poblano pieces and half of dressing. Stir to combine well. Place lettuces in large bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Cut tomatoes into halves, slices, or wedges, and toss well with greens.
• If plating salads individually, arrange greens on six plates, and divide warm potato salad evenly among them. Top each salad with a disc of goat cheese, and a sprinkle of scallions. Serve remaining dressing on the side.

Steps:

• 1. Place the celery and onions in a very large mixing bowl. Set aside.
• 2. Place potatoes in a large pot with their skins on and just cover with water. On high heat, bring water to a boil and turn flame to med-high. Boil potatoes until firm/tender. (Around 10-15 mins) Do not overcook!
• 3. Drain water and allow the potatoes to cool just until you can handle them.
• 4. Pull skins off potatoes. Discard skins.
• 5. Place them whole in the bowl, onto the veggies. Potatoes should still be pretty warm when you add them to the bowl.
• 6. Take a knife and run it through the potatoes, cutting them roughly throughout into bite-sized pieces. Pieces should be irregular and not too small.
• 7. Mix the dressing ingredients in a bowl. For creamier textured salad increase the mayo slightly. Try to make it once as written to see your preference for next time.
• 8. Boiled eggs: Slice the eggs in half, scooping the yolk from the white.
• 9. Collect and mash the yolks roughly leaving some in small pieces and add to the bowl of potatoes. Roughly chop the whites - not too tiny.
• 10. Add to the potato bowl.
• 11. Pour the dressing over the warm potato pile. Using a rubber spatula or wooden spoon, carefully fold the potatoes, sauce, and veggies below until all are coated. It will seem as though you don't have enough dressing but you do. Allow it to rest for a minute.
• 12. Add salt and pepper to taste.
• 13. Scoop the salad into a storage bowl and spread out the sides. Sprinkle with paprika or dill weed and cover. Refrigerate overnight before serving. I usually need two containers for this recipe. Used gallon ice cream tubs work well for this too.

Steps:

• In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

Steps:

• In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
• Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
• Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
• Holy tomato!!
• August - Why We Love: Heirloom Tomatoes

Steps:

• 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 to 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, and lemon zest. 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.

Steps:

• Leave the smallest tomatoes whole, and halve or cut the bigger ones into chunks. Tip into a bowl with the cooked beetroot and the onion. Whisk together the mustard, vinegar, Pimm's and honey with some seasoning. Pour it over the tomatoes and beetroot and toss together to coat. Keep in the fridge until ready to serve, stirring occasionally to marinate everything evenly.
• When ready to serve, arrange the raw beetroot slices over a large platter or plate with a lip. Tip the beetroot and tomatoes with all their juices on top, add a little more seasoning and serve.