How to make Tomato and Potato Salad -
Tomatoes and potatoes mixed with pesto sauce and pine nuts to make this salad.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tomatoes (टमाटर), Baby Potatoes (बेबी आलू)
Cuisine : Italian
Course : Salads
For more recipes related to Tomato and Potato Salad checkout Bomras Tomato Salad, Tomato and Goat Cheese Salad, Tossed Salad With Curry Vinaigrette, Tomato Mozzarella Salad - SK Khazana . You can also find more Salads recipes like Palak aur Strawberry Salad California Pistachio Pasta Salad Apple And Cucumber Salad Chayote Salad
Tomato and Potato Salad Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tomato and Potato Salad Recipe
Tomatoes large firm 1
Baby Potatoes scrubbed clean and boiled with skin 20-25
Olive oil 1 tablespoon
Garlic chopped 1 tablespoon
Salt to taste
Onions 2 medium
Pesto sauce 2 tablespoons
Juice of ½ lemon
Fresh basil leaves 10-12
Pine nuts (chilgoze) toasted 1 tablespoon
Extra virgin olive oil 2 tablespoons
Method
Step 1
Halve the potatoes and put into a non-stick pan. Drizzle olive oil and toss. Saute till golden.
Step 2
Cut tomato into pieces the size of potatoes.
Step 3
Add garlic to the potatoes and mix well. Add salt and toss.
Step 4
Have onions and thickly slice them horizontally.
Step 5
Add tomato to the pan. Add pesto sauce and mix well. Add lemon juice and mix. Switch off heat.
Step 6
Transfer the mixture into a large bowl. Tear fresh basil leaves, crush them lightly and add to the bowl. Lightly crush onion slices and add and mix. Add toasted pinenuts and extra virgin olive oil and mix well.
Step 7
Transfer into a serving bowl and serve.
Nutrition Info
Calories : 779 Kcal
Carbohydrates : 96.2 gm
Protein : 11.2 gm
Fat : 38.8 gm
Other : Niacin- 5.2mg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
