Potato and cherry tomato salad

Cherry tomatoes brighten up potato salad and add fruity bursts of flavour.

Recipe «Potato and cherry tomato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 800g Kipfler potatoes, scrubbed, 1/4 cup pine nuts, 1/4 cup olive oil, 1 garlic clove, thinly sliced, 2 tsp rosemary leaves, chopped , 250g punnet cherry tomatoes, halved, 1 tbsp finely chopped chives, 2 tbsp flat-leaf parsley leaves, chopped .

Ingredients:

• 800g Kipfler potatoes, scrubbed 
• 1/4 cup pine nuts 
• 1/4 cup olive oil 
• 1 garlic clove, thinly sliced 
• 2 tsp rosemary leaves, chopped 
• 250g punnet cherry tomatoes, halved 
• 1 tbsp finely chopped chives 
• 2 tbsp flat-leaf parsley leaves, chopped 

Instructions

1. Cook potatoes in a saucepan of boiling salted water for 10 minutes or until just tender. Drain. Cool. Cut into 2cm-thick slices.
2. Toast nuts in a frying pan over medium heat, stirring, for 5 minutes. Set aside.
3. Heat oil in the frying pan over medium/high heat. Add garlic and rosemary. Cook, stirring, for 30 seconds. Add potatoes. Cook, turning, for 6 minutes or until golden. Transfer to a serving plate.
4. Increase heat to high. Add tomatoes. Cook for 2 minutes or until warm. Add pine nuts, and salt and pepper. Spoon over potatoes. Top with herbs. Serve.