Tomato-Potato Salad Recipe • 5★ • 40 min
3 pounds medium potatoes, such as Yukon Gold
- 3 pounds medium potatoes, such as Yukon Gold
- Salt and black pepper
- 3 tablespoons white wine vinegar
- 2 teaspoons sugar
- 1 teaspoon ground turmeric
- ½ teaspoon nigella seeds
- ½ teaspoon ground cumin
- 3 tablespoons vegetable oil
- ½ cup slivered scallions, white and green parts
- 1 pint cherry tomatoes, halved and lightly salted
- Thai basil leaves or fresh mint leaves, for garnish
- Add potatoes to a large pot and boil over high heat until just done and a skewer goes in easily. Drain and let cool slightly until warm enough to handle. Peel and cut into ¾-inch slices and place in a large bowl. Season generously with salt and pepper.
- Meanwhile, in a small jar with a lid, put vinegar, sugar, turmeric, nigella, cumin and vegetable oil. Shake jar vigorously to emulsify the dressing. Taste and adjust seasoning.
- Drizzle dressing over potatoes, add scallions and gently toss everything to coat. Transfer to a serving dish.
- Scatter cherry tomatoes over the top, along with basil leaves or mint leaves. The salad is best served at room temperature.
Preparation
- Step 1Add potatoes to a large pot and boil over high heat until just done and a skewer goes in easily. Drain and let cool slightly until warm enough to handle. Peel and cut into ¾-inch slices and place in a large bowl. Season generously with salt and pepper.
- Step 2Meanwhile, in a small jar with a lid, put vinegar, sugar, turmeric, nigella, cumin and vegetable oil. Shake jar vigorously to emulsify the dressing. Taste and adjust seasoning.
- Step 3Drizzle dressing over potatoes, add scallions and gently toss everything to coat. Transfer to a serving dish.
- Step 4Scatter cherry tomatoes over the top, along with basil leaves or mint leaves. The salad is best served at room temperature.
Private Notes
What a nice twist on potato salad. I did not peel the potatoes and stirred in the tomatoes into the warm potatoes so they got slightly soft.
I halved the turmeric as I wasn't sure I would like that and it was just right for me. Next time I would consider adding hard boiled egg which could be boiled along with the potatoes.
The dressing is brilliant. Agree with @Loko's point about not needing to peel Yukon Golds - I just wash them, cut into 8ths (or smaller), and microwave-bake them for 15 minutes (using a splatter lid to hold in the steam); tastes better than boiled.
I added extra tomato, using homemade air-fryer-dehydrated canned peeled tomatoes, marinated in a mix of EVOO, red wine vinegar, herbs of choice (e.g., Italian), chopped garlic, salt, pepper. Used a mix of Balsamic vinegar and rice wine vinegar then followed rest of the ingredients.
A delicious result and definitely keeping this one for future summer meals. Made exactly as directed … wasn’t sure how it was all going to come together … but yum! The mint was the perfect accent to the cumin and turmeric.
Served in a bowl with some chicken for protein. Would be good with fish, too.
What are nigella seeds? This was phenomenal.
I didn't peel the potatoes, and parboiled them in chicken stock for added flavor. As someone else commented, I tossed the tomatoes in with the warm potatoes.
Went a little scant on the sugar as per our tastes, and only dressed the portions we ate, saving the rest to dress separately for lunch leftovers.