Sweet Summer Red Potato Salad
Makes 8 servings
When we were growing up, this salad was introduced to us by our Greek friends. Now when I have it, it just reminds me of summer hikes, swimming in the lake and racing the boys and winning. Basically all good memories brought back with the fresh taste of lemon mixed with good olive oil and sun warmed potatoes and tomatoes.
6 cups diced red potatoes
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 cups chopped tomatoes on the vine
1 cup fresh cilantro leaves
Sea salt and freshly cracked pepper
In a large stockpot, cover potatoes with cold salted water and bring to a boil. Once boiling, cook until just tender (about 8 minutes). Strain and return to pot. Toss with olive oil and lemon juice then add in tomatoes and cilantro. Mix and season with salt and pepper.
I like to eat this salad at room temperature but it also tastes good freshly made or chilled out of the refrigerator.