This recipe for potato and tomato salad with gremolata dressing is great for picnics, BBQ, and office lunches. It is also much healthier, easier and faster than your regular mayonnaise loaded potato salad.
Most of my childhood wishes sound pretty much unrealistic, but that’s also the problem with one of my grown up wishes: finally becoming more organized. Last week had been challenging. Isn’t it always the case just before leaving for vacation? I thought I had it all figured out, but my schedule had been turned upside down due to some switched appointments and I had been running all day to get everything done. It’s a mystery but working Eva is so much different, organized, accurate and dead on time. I am living proof for two extremes in one person, my inner organized genius being in conflict with my chaotic other half. So please tooth fairy, genie in a bottle or Santa Claus in future make me finish the laundry in time, so I can stuff my favorite shirt in my suitcase, make me buy deodorant (it makes all the difference) and let me go to the post office earlier, so they don’t close the door in front of my nose. And please make me pack my bag in time, so I don’t have to do it just before leaving and forget my toothbrush again. Thanks. That’s all for now.
This potato salad was the last meal I made at home before leaving for our road trip to Washington DC. The salad holds up very well until the next day. Actually, that was my plan, taking the leftovers with me on the trip, but there was nothing left. It’s so much different from a German potato salad I grew up on and still love so much. But it is also much healthier, less work, easier and faster. This is a great potato salad for picnics, BBQ parties and office lunches, due to the lack of the mayonnaise, therefore, not a problem if not being stored in a fridge for a long while. Actually, it tastes best eaten at room temperature, marinated for some time.
- 1 pound potatoes (Fingerling or Yukon gold)
- 3-6 tomatoes (depending on size and you liking)
- for the gremolata dressing:
- 1 small or ½ garlic clove
- 2 Tbsp. fresh lemon juice
- grated zest of ½ lemon
- 2 Tbsp. fresh parsley, chopped
- 1 Tbsp. extra virgin olive oil
- salt and black pepper to taste
- Boil or steam potatoes.
- While potatoes are cooking, cut tomatoes and transfer to your salad bowl.
- Peel the garlic clove, chop roughly, sprinkle some salt on it, and use a fork to press it firmly into the board. Go back and forth over it, pressing until the garlic is a mashed paste. …or use a garlic press.
- Mix all ingredients for the dressing except the olive oil. Drizzle in oil while constantly whisking until emulsified.
- Drain and cut the potatoes to bite size pieces if necessary. Add everything to a salad bowl and stir gently to combine.
about 15 Kalamata olives
2 Tbsp. capers
60 g / 2.1 oz. feta or goat cheese, crumbled