This delicious warm potato tomato salad offers bold flavors with Dijon vinaigrette dressing and is a perfect accompaniment to grill beef, pork or chicken.
While we opted to use balsamic vinegar you could use white wine vinegar in it’s place with excellent results as well!
1 1/2 lb Red skin potatoes; quartered
4 c Water
1 c Balsamic vinegar
2 tsp Salt
1 1/2 c finely diced tomatoes
1/2 c onions, Finely Chopped
2 tbs Dijon mustard
2 tbs Chopped thyme (or 3/4 tsp dried)
1 tbs minced garlic
1/2 c Olive oil
2 tb Balsamic vinegar
1 tsp Salt
1/2 tsp coarsely ground Black pepper
Place the potatoes in a medium pot with the water, vinegar, and salt. Bring to a boil, and simmer until they are
tender. (The vinegar adds flavor as well as helps the potatoes to keep their shape even after they are tender.) When the potatoes are tender, drain and allow to cool for 10 minutes.
Meanwhile, while the potatoes are cooking, in a medium bowl combine the tomatoes, onions, mustard, thyme, garlic, olive oil, vinegar, salt, and pepper. Mix well.
Drain the potatoes & transfer them to a bowl, pour the marinade over the potatoes, stir gently to coat. Let cool to room temperature, turning the potatoes occasionally to ensure even coating.
The potatoes will absorb more flavor if they are still warm when added to the marinade.