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Clean recipe · cooking.nytimes.com

Tomato-Potato Salad

This bright potato salad is dressed with a turmeric-tinged vinaigrette. It looks especially nice with yellow or orange cherry tomatoes, to add juicy texture and emphasize the color. Cumin, nigella seeds and scallions add depth. Boil and peel the potatoes, cut them into slices or wedges and dress them, then let them marinate at cool room temperature. Just before serving, add the cherry tomatoes along with Thai basil or mint leaves.

Original recipe: cooking.nytimes.com

Yield:
6 servings
Prep:
0 hr 10 min
Cook:
0 hr 30 min
Total:
0 hr 40 min
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Ingredients

  1. 3 pounds medium potatoes, such as Yukon Gold
  2. Salt and black pepper
  3. 3 tablespoons white wine vinegar
  4. 2 teaspoons sugar
  5. 1 teaspoon ground turmeric
  6. ½ teaspoon nigella seeds
  7. ½ teaspoon ground cumin
  8. 3 tablespoons vegetable oil
  9. ½ cup slivered scallions, white and green parts
  10. 1 pint cherry tomatoes, halved and lightly salted
  11. Thai basil leaves or fresh mint leaves, for garnish

Instructions

  1. Add potatoes to a large pot and boil over high heat until just done and a skewer goes in easily. Drain and let cool slightly until warm enough to handle. Peel and cut into ¾-inch slices and place in a large bowl. Season generously with salt and pepper.
  2. Meanwhile, in a small jar with a lid, put vinegar, sugar, turmeric, nigella, cumin and vegetable oil. Shake jar vigorously to emulsify the dressing. Taste and adjust seasoning.
  3. Drizzle dressing over potatoes, add scallions and gently toss everything to coat. Transfer to a serving dish.
  4. Scatter cherry tomatoes over the top, along with basil leaves or mint leaves. The salad is best served at room temperature.