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Mediterranean Potato Salad
Category:Roasted Heirloom Tomatoes
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.
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.
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.
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.
Toss lentils and potatoes with tomato mixture. Top with tuna or sardines, if using, and hard boiled eggs. Garnish with extra herbs.