Warm tomato and potato salad is perhaps one of my favorite salads of all time. I love that the tomatoes and potatoes are cooked, which leaves me wanting for nothing. Then they are generously tossed in a mustard vinaigrette. This salad packs a punch. It is filling and extremely satisfying. I made it for every single mother’s day event yesterday. Sorry not sorry because is just that amazing. It has something for everyone.
I had the most serene mother’s day yesterday. I spent it in a room full of some of the most beautiful women that I have the honor of knowing. I took a moment between bites to look at how growing up around these women has changed me. They have formed me as a person. This is the village that my mother built to help guild me into the woman and mother that I am today. I was in awe… I was in love… I was humbled… I was grateful.
I brunched. I lunched. I dinned. Then I came home and caught up on TV shows with bae. So simple. So essentially me. I could not have asked for more. To start the kids woke up and filled wine glasses with roses and made me special cards. That is how we roll around these parts. Abdel made me pancakes. Jonathan allowed me to watch old school Power Rangers with him. Jade painted my nails. And because JB simply does not change at the age of two she danced all morning pausing only to draw on the walls. But today was mother’s day so I could care less. I literally was a zen machine all day long. It was nice. It was special. It was the best mother’s day yet.
I love that this salad is so easy to whip together. Not literally but you know what I mean. Make it today you won’t be sorry.
Warm Tomato and Potato Salad
- 1/2 cup finely minced onion
- 1 garlic clove minced
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- pinch sea salt
- Freshly ground black pepper
- 2 stalks scallion chopped
- 2 pounds mixed potatoes skin on, cut into 1-inch chunks
- 2 cups diced tomato
- 1/2 cup extra-virgin olive oil
- 2 oz watercress (2 handful more or less)
- 2 oz arugula 2 handful more or less)
- In a jar add the whole grain mustard, dijon mustard, 2 tablespoons of the red wine vinegar, salt, pepper and pepper and olive oil. Shake vigorously. Set aside.
- Put the potatoes in a large pot of cold, well-salted water. Bring to a boil, reduce to a simmer and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl to cool slightly. Sprinkle with 1 tablespoon red wine vinegar.
- In a skillet, warm 1 table spoon olive oil. Add onion and cook for about 2 minutes then add garlic- cook for additional minute. Add diced tomatoes and cook for about 1-2 minutes. Remove from heat.
- Add some of the vinaigrette to the potatoes and toss. Add the tomato and toss again. Taste and adjust the salt and black pepper.
- In a salad bowl, toss together the arugula and watercress. Then top with potato and tomato mixtures. toss to serve.