Fingerling Potato, Cherry Tomato and Rocket Salad
Inspired by techniques from America's Test Kitchen.
Warm fingerling potatoes soak up a shallot-thyme vinaigrette as they cool, then get tossed with drained cherry tomatoes and a big handful of peppery rocket right before serving. Draining the tomatoes and dressing the potatoes while they're still warm keep the finished salad from turning watery.
Always check the labels of the products you use.
Method
- 1
Make the dressing. Whisk the vinegar, shallot, thyme, mustard, the salt for the dressing and the pepper together in a small bowl. Whisking constantly, drizzle in the olive oil in a thin stream until the dressing looks thickened and combined.
- 2
Cook the potatoes. Put the potatoes and the salt for the cooking water in a Dutch oven and add cold water to cover by 2.5 cm. Bring to a boil, then reduce the heat to a gentle simmer and cook until the potatoes are tender but not falling apart, about 8 minutes. Drain and spread in a single layer over two rimmed baking trays.
- 3
Dress the warm potatoes. Whisk the dressing again to re-emulsify, then drizzle 180 ml of it over the warm potatoes. Let the potatoes cool completely, about 30 minutes. (The cooled, dressed potatoes can be refrigerated up to 24 hours; bring to room temperature before continuing.)
- 4
Drain the tomatoes. Toss the tomatoes with the salt for draining the tomatoes in a colander and let drain for 30 minutes. Combine the potatoes and tomatoes in a large bowl.
- 5
Finish. Just before serving, add the rocket to the bowl. Whisk the remaining dressing to re-emulsify, drizzle it over the salad, and toss gently to coat.
Storage
The dressed potatoes (without tomatoes or rocket) can be refrigerated up to 24 hours; bring to room temperature before finishing the salad. Once the rocket is added, serve right away - it wilts quickly. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 1.2 g saturated fat per 100 g, 7.6% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 1.5 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.27 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.5 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 224 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- chopping board
- whisk
- small bowl
- Dutch oven
- two rimmed baking trays
- colander
- large bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 309 kcal |
| Protein | 4.6 g |
| Carbohydrate | 33.2 g |
| of which sugars | 3.3 g |
| of which free sugars | 0 g |
| Fat | 18.4 g |
| of which saturates | 2.6 g |
| Fibre | 4.7 g |
| Salt | 0.61 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
