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Gallery Potato and Heirloom Tomato Salad Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 medium Yukon gold potatoes, (about 1 pound) 2 medium sweet potatoes (about 1 pound) 1/4 teaspoon coarse salt, plus more for water Reserved poblano pieces Poblano and Tomatillo Dressing 1 bunch red-leaf lettuce, washed and torn into bite-size pieces 1 small bunch romaine lettuce, washed and torn into bite-size pieces 1 teaspoon extra-virgin olive oil Pinch of freshly ground pepper 8 ounces assorted heirloom and cherry tomatoes 6 ounces fresh goat cheese, cut into 12 disks 2 scallions, sliced into very thin rings
Gallery Potato and Heirloom Tomato Salad
Recipe Summary Servings: 6
Gallery
Potato and Heirloom Tomato Salad
Potato and Heirloom Tomato Salad
Potato and Heirloom Tomato Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 medium Yukon gold potatoes, (about 1 pound) 2 medium sweet potatoes (about 1 pound) 1/4 teaspoon coarse salt, plus more for water Reserved poblano pieces Poblano and Tomatillo Dressing 1 bunch red-leaf lettuce, washed and torn into bite-size pieces 1 small bunch romaine lettuce, washed and torn into bite-size pieces 1 teaspoon extra-virgin olive oil Pinch of freshly ground pepper 8 ounces assorted heirloom and cherry tomatoes 6 ounces fresh goat cheese, cut into 12 disks 2 scallions, sliced into very thin rings
Directions
Place the potatoes in a large saucepan of cold salted water. Bring to a boil, reduce to simmer, and cook until the potatoes are just tender, 20 to 25 minutes. If sweet potatoes are done before, remove with slotted spoon to colander. Drain the potatoes in colander, and rinse with cold water. When cool enough to handle, peel, and cut into 1-inch chunks.
Transfer potatoes to a medium bowl; add reserved poblano pieces and half of dressing. Stir to combine well. Place lettuces in large bowl. Drizzle with olive oil, and sprinkle with salt and pepper. Cut tomatoes into halves, slices, or wedges, and toss well with greens.
If plating salads individually, arrange greens on six plates, and divide warm potato salad evenly among them. Top each salad with a disc of goat cheese, and a sprinkle of scallions. Serve remaining dressing on the side.
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All Reviews for Potato and Heirloom Tomato Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato and Heirloom Tomato Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
