Here in Michigan, we’re entering the late summer months, which consist of hot sticky days where merely walking to your car causes you to sweat through your shirt, and breathing through the humidity is like trying to breathe water. Anyone who knows me well, knows that I tend to cave at even the slightest touch of heat, so most of my days as of late have been spent inside with the shades pulled, and air conditioning set to frigid.
As a result, I wanted to make a refreshing summer dish to help keep my body from erupting into flames. This cold salad is something my family makes quite frequently during the summer, and it has always been one of my favorites. It’s especially good to make in the late summer when people’s gardens are starting to produce fresh vegetables.
This is an extremely quick and simple salad to throw together and the only true cooking involved is boiling potatoes.
Tomato Potato Salad
3 Large Tomatoes, cut into large chunks
4 Medium Potatoes, cut into large chunks
1 Large Onion, sliced
1/8 Cup Fresh Basil, roughly chopped)
2 Tbsp. Olive Oil
2 Tbsp. Balsamic Vinegar
Step 1: In a medium pot, bring water (enough to cover potatoes) to a boil. If desired, you can also add some salt to the water. Once the water starts to boil, add the potatoes and cook until soft (but not too soft). This will depend on the type of potato used.
Once the potatoes are cooked, strain and cool.
Step 2: In a large mixing bowl, add the tomatoes, onion, potatoes, olive oil, basil and balsamic vinegar. Season with salt and pepper and toss until all the veggies are coated.
This salad can be served immediately, however, I find that it will taste even better if chilled overnight in the refrigerator. This allows all the veggies time to marinate and the flavor will be bolder.