Potato And Heirloom Tomato Salad Recipes

POTATO AND HEIRLOOM TOMATO SALAD

Steps:

• 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.

POTATO-CRUSTED GOAT CHEESE TART WITH HEIRLOOM TOMATO SALAD

Steps:

• For goat's-milk béchamel:
• Melt butter in small saucepan over medium heat. Whisk in flour. Cook 30 seconds, whisking constantly. Whisk in milk and nutmeg. Simmer until sauce thickens and comes to boil, 1 to 2 minutes. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Press plastic wrap onto surface and chill.
• For caramelized onions:
• Preheat oven to 350°F. Heat chicken fat in large ovenproof skillet over medium-high heat. Add onions; sprinkle with salt. Sauté until onions are light golden, about 14 minutes. Stir in bay leaves and thyme sprig; dot with butter. Place skillet in oven; bake until onions are dark golden, stirring often, about 30 minutes. Transfer onions to bowl; discard bay leaves and thyme sprig. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• For potato crust:
• Preheat oven to 375°F. Line large baking sheet with parchment paper. Soak potato slices in large bowl of cold water 15 minutes. Drain well; pat dry.
• Add enough oil to heavy medium skillet to reach depth of 3/4 inch. Place over medium heat; attach deep-fry thermometer and heat oil to 325°F. Working in batches, add potato slices to oil and cook just until softened but not brown, about 2 minutes per batch. Using slotted spoon, transfer potato slices to prepared baking sheet in single layer and sprinkle with salt and pepper.
• Brush inside of four 4-inch-diameter tart pans with melted butter. Line each pan with overlapping potato slices. Cover bottom of each potato crust with 1/4 of onions; sprinkle with chopped thyme. Spread 1 generous tablespoon béchamel over. Sprinkle each with 1 tablespoon goat cheese.
• Place tarts on small baking sheet. Bake until filling is heated through and potato crust browns, 18 to 20 minutes. Sprinkle each with remaining goat cheese.
• Push up pan bottoms, releasing tarts. Arrange tarts on plates. Spoon Heirloom Tomato Salad alongside and serve.

HEIRLOOM POTATO SALAD

Steps:

• 1. Place the celery and onions in a very large mixing bowl. Set aside.
• 2. Place potatoes in a large pot with their skins on and just cover with water. On high heat, bring water to a boil and turn flame to med-high. Boil potatoes until firm/tender. (Around 10-15 mins) Do not overcook!
• 3. Drain water and allow the potatoes to cool just until you can handle them.
• 4. Pull skins off potatoes. Discard skins.
• 5. Place them whole in the bowl, onto the veggies. Potatoes should still be pretty warm when you add them to the bowl.
• 6. Take a knife and run it through the potatoes, cutting them roughly throughout into bite-sized pieces. Pieces should be irregular and not too small.
• 7. Mix the dressing ingredients in a bowl. For creamier textured salad increase the mayo slightly. Try to make it once as written to see your preference for next time.
• 8. Boiled eggs: Slice the eggs in half, scooping the yolk from the white.
• 9. Collect and mash the yolks roughly leaving some in small pieces and add to the bowl of potatoes. Roughly chop the whites - not too tiny.
• 10. Add to the potato bowl.
• 11. Pour the dressing over the warm potato pile. Using a rubber spatula or wooden spoon, carefully fold the potatoes, sauce, and veggies below until all are coated. It will seem as though you don't have enough dressing but you do. Allow it to rest for a minute.
• 12. Add salt and pepper to taste.
• 13. Scoop the salad into a storage bowl and spread out the sides. Sprinkle with paprika or dill weed and cover. Refrigerate overnight before serving. I usually need two containers for this recipe. Used gallon ice cream tubs work well for this too.

HEIRLOOM TOMATO SALAD

Steps:

• In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates.
• Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates.
• Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate.
• Holy tomato!!
• August - Why We Love: Heirloom Tomatoes

RED POTATO AND TOMATO SALAD

Steps:

• Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
• In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

CORN AND POTATOES WITH HEIRLOOM TOMATOES

Steps:

• Cook bacon in a heavy medium saucepan over medium heat, stirring occasionally, until browned and crisp. Transfer with a slotted spoon to paper towels to drain and reserve fat in pan.
• Cook shallot with 1/4 teaspoon kosher salt in fat in pan over medium heat, stirring occasionally, until softened. Add wine and boil over high heat, stirring and scraping up brown bits, until reduced by half, about 3 minutes. Stir in potatoes, 1/2 cup water, and 1/2 teaspoon kosher salt and simmer, uncovered, stirring occasionally, until liquid is reduced by thouree quarters and thickened, about 10 minutes.
• Meanwhile, purée 1 cup corn with 1 tablespoon water in a blender. Force thourough a fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
• Add remaining 3 cups corn kernels to potato mixture along with paprika, thyme, remaining 3/4 cup water, and remaining 1/4 teaspoon kosher salt and simmer, partially covered, stirring occasionally, until corn and potatoes are tender and most of liquid is evaporated, 10 to 12 minutes.
• Remove from heat and stir in tomatoes, corn liquid, 1/4 teaspoon pepper, and kosher salt to taste. Serve sprinkled with bacon.

HEIRLOOM TOMATO SALAD WITH ROSEMARY

Steps:

• Whisk together the olive oil, rice wine vinegar, rosemary, and oregano in a large bowl. Add small and large tomatoes, and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Season with salt and black pepper. Toss again before serving.