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Potato Salad with Cherry Tomatoes




Source of Recipe


Source: Ladies' Home Journal


List of Ingredients




1 pound baby red potatoes
1 pound baby Yukon gold potatoes
Salt
1 pint red cherry tomatoes, halved
1 pint yellow cherry tomatoes, halved
1 bunch arugula, washed and chopped
1 jalapeno chile, seeded and diced
2 tablespoons finely chopped shallots
1 tablespoon chopped fresh chives
1 tablespoon minced fresh tarragon
6 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon fresh lime juice
Freshly ground pepper


Recipe



1. Place potatoes in a large saucepan. Add cold water to cover and 1 tablespoon salt. Bring to a boil, reduce heat and simmer 20 to 25 minutes until potatoes are tender. Drain and cut potatoes in half.
2. In a large bowl, combine the potatoes, tomatoes, arugula, jalapeno, shallots, chives, and tarragon. In a small bowl, whisk together the olive oil, vinegar, lime juice, and salt and pepper to taste. Mix well with salad. Makes 8 servings.