My sister made this potato salad years ago and it is my favorite potato salad ever. I don’t care for mayonnaise so that is partially why. But also because this is a delicious salad.
Potato salad with tomatoes and fresh basil
1 pound new potatoes, cut into 1 inch pieces
1 pound ripes tomatoes (2 large) cut into chunks (including juice)
1/4 cup minced fresh basil
1 Tbsp. olive oil
pinch of salt
freshly ground black pepper
1 clove garlic, minced (optional)
Steam the potatoes over boiling water until tender, 12 to 14 minutes. Drain, pat dry and place in a large bowl.
Add the tomatoes, basil, olive oil, salt and pepper and toss well to combine. Serve warm or slightly chilled.
Perhaps this is common knowledge. But it wasn’t common enough for me until recently. In the past when I have sliced tomatoes, I get a juicy slimy mess all over the cutting board. Then I read this tidbit somewhere and it works!
Using a serrated knife, you core the top of the tomato by cutting diagonally making a V.
Then turn the tomato over and slice down from the bottom of the tomato to where the stem was attached.
No muss, no fuss. Just a sliced tomato.