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Mediterranean Potato Salad

Category:

Roasted Heirloom Tomatoes

Recipe by Laura Scherb and Marie Krane

25 mins
Serves 6
Vegetarian

This modern mayo-free take on potato salad is packed with fresh flavor from Oven-Roasted Heirloom Tomatoes, Clarified Heirloom Tomato Broth, briney olives, and an explosion of fresh herbs.

Step 1

Cook the lentils: combine the lentils with the broth, salt, and pepper in a medium saucepan. Bring to a boil, then turn heat down and simmer until tender, about 20 minutes. Drain and cool completely.

Step 2

Cook the potatoes: cover potatoes with cold water and bring to a boil over high heat. Cook for 15 minutes, or until easily pierced with a fork. Drain, cut in half, and set aside.

Step 3

Mix Oven-Roasted Heirloom Tomatoes, red onion, celery, mint, parsley, olives, and grated garlic in a serving bowl. Season with salt and pepper to taste.

Step 4

Toss lentils and potatoes with tomato mixture. Top with tuna or sardines, if using, and hard boiled eggs. Garnish with extra herbs.

Ingredient list

1 1/2
cups brown or green lentils
4
cups Clarified Heirloom Tomato Broth or vegan broth
salt and pepper, to taste
1 1/2
lbs new potatoes
1 1
16 oz jar of Oven-Roasted Heirloom Tomatoes,liquid and tomatoes separated
1/2
small red onion, thinly sliced
2
stalks celery, roughly chopped
2
TBSP roughly chopped mint, plus extra for garnish
3
TBSP roughly chopped parsley, plus extra for garnish
1
cup olives, halved
2
cloves garlic, minced
8
oz. good quality tuna or sardines, chunked (optional)
4
hard boiled eggs, cooked for 9 minutes

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