Friday, April 15, 2016
1 1/2 pounds of small new potatoes
2 cups of halved cherry tomatoes
1/2 large yellow bell pepper, seeded and diced
1 tablespoon of minced fresh dill weed
1 tablespoon of minced fresh parsley leaves
1/2 cup of a very fruity extra-virgin olive oil
1 clove of garlic, minced
1/4 cup of fresh lemon juice
Salt and freshly ground black pepper to taste
2 tablespoons of sunflower seeds
Place the potatoes in a large saucepan with salted cold water to cover and bring to the boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender but still firm, perhaps 20 or 25 minutes.
Drain the potatoes and allow them to cool. Do not peel the potatoes.
Cut the potatoes into quarters, and place them in a large bowl. Add the tomatoes, the bell pepper, the dill, and the parsley to to potatoes and set it all aside.
In a small bowl, whisk together the oil, the garlic, the lemon juice, the salt and the pepper to taste.
Pour the dressing over the potato salad, add the sunflower seeds and toss gently to coat.
This salad is best served at room temperature, on the day it is made.