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5 from 1 vote
Warm tomato and potato salad is one of my favorite salads of all time. Vegetables are generously tossed in a mustard vinaigrette and served over a mix salad.
Warm Tomato and Potato Salad
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 6
Author: Cooking Maniac
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add some of the vinaigrette to the potatoes and toss. Add the tomato and toss again. Taste and adjust the salt and black pepper.
  5. In a salad bowl, toss together the arugula and watercress. Then top with potato and tomato mixtures. toss to serve.