A lovely profusion of red and yellow tomatoes, green peppers, potatoes, fennel, garlic, chives, and—oh yeah—raspberries!
Week 11 One Straw Farm CSA comprised tomatoes, green peppers, potatoes, garlic, chives, and fennel. This week’s featured recipe is potato and tomato driven. Consider substituting fennel fronds for the called-for tarragon!
Warm Potato–Tomato Salad with Dijon Vinaigrette
Warm Potato–Tomato Salad with Dijon Vinaigrette
Ready in 35 minutes; serves 6
Ingredients
3 tablespoons Dijon mustard
3 tablespoons red wine vinegar, divided
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 teaspoon finely minced fresh tarragon leaves
2 pounds potatoes, skin on, cut into 1-inch chunks
2 cups diced tomato, skin on, including seeds and juice
Preparation
Vinaigrette
1. In a bowl, whisk together the onion, mustard, 2 tablespoons of the red wine vinegar, salt and pepper. Gradually whisk in the olive oil and then add the tarragon.
Potato and Tomato Salad
2. Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl or sheet pan to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.
3. Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato and toss again. Taste and adjust the seasoning. The salad may need more salt.
From Food Network