Potato and Cherry Tomato Salad (SF)

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Potato and Cherry Tomato Salad

 

 

800 g (28 zo) Kipfler potatoes, scrubbed

1/4 cup pine nuts

1/4 cup olive oil

1 garlic clove, thinly sliced

2 teaspoons rosemary leaves, chopped

250 g (9 oz) cherry tomatoes, halved

4 tsp finely chopped chives

8 tsp flat-leaf parsley leaves, chopped

 

 

1. Cook potatoes in a saucepan of boiling salted water for 10 minutes

or until just tender. Drain. Cool. Cut into 2 cm (3/4 " ) thick slices.

 

2. Toast nuts in a frying pan over medium heat, stirring, for 5

minutes. Set aside.

 

3. Heat oil in the frying pan over medium-high heat. Add garlic and

rosemary. Cook, stirring, for 30 seconds. Add potatoes. Cook, turning,

for 6 minutes or until golden. Transfer to a serving plate.

 

4. Increase heat to high. Add tomatoes. Cook for 2 minutes or until

warm. Add pine nuts, and salt and pepper. Spoon over potatoes. Top

with herbs. Serve.

 

 

Serves 6 as a side dish.