Name: Potato and cherry tomato salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 800g Kipfler potatoes, scrubbed; 62.50 ml pine nuts; 56.88 gm olive oil; 1 garlic clove, thinly sliced; 2 tsp rosemary leaves, chopped; 250g punnet cherry tomatoes, halved; 20.00 ml finely chopped chives; 40.00 ml flat-leaf parsley leaves, chopped

Potato and cherry tomato salad

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Enhance potato salad with vibrant cherry tomatoes for a burst of fruity flavor.

Ingredients:

800g Kipfler potatoes, scrubbed
62.50 ml pine nuts
56.88 gm olive oil
1 garlic clove, thinly sliced
2 tsp rosemary leaves, chopped
250g punnet cherry tomatoes, halved
20.00 ml finely chopped chives
40.00 ml flat-leaf parsley leaves, chopped

Instructions:

Boil potatoes in salted water until just tender, about 10 minutes. Drain, cool, and slice into 2cm-thick pieces.
Toast nuts in a frying pan over medium heat, stirring constantly, for 5 minutes. Remove from heat and let cool.
In a hot frying pan, sauté garlic and rosemary in oil for 30 seconds. Add potatoes and cook for 6 minutes until golden brown. Serve on a plate.
Turn up the heat and toss in the tomatoes. Sauté for 2 minutes or until heated through. Toss in pine nuts, salt, and pepper. Pour this flavorful mixture over the potatoes, sprinkle with fresh herbs, and enjoy your delicious dish.

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