Salad of Potatoes, Tomatoes and Basil

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Because of the visual appeal, it is important that you should use the tiniest potatoes and tomatoes you can find. The result makes an attractively coloured first course for a summer dinner.


  • 1 lb (450 g) potatoes
  • 1 lb (450 g) cherry tomatoes
  • 6 tablespoons hazelnut or olive oil
  • 2 tablespoons lemon juice
  • A little chopped shallot or spring onion
  • Fresh basil, chopped


    Steam the potatoes, peel and toss with the other ingredients including the chopped basil. Eat while the potatoes are still warm.