Provençal Potato Salad
from the kitchen of Sharmagne Leland-St.John
1 pound tiny new potatoes, scrubbed
5 extra-large firm Roma tomatoes
2 kiwi fruits
1 medium red onion, thinly sliced
2 tablespoons basil leaves, roughly chopped
DRESSING:
4 tablespoons virgin olive oil
2 tablespoons balsamic vinegar
1 garlic clove, crushed
2 tablespoons sour cream or plain Greek yogurt
Salt and pepper to taste
Large fresh basil leaves for garnish
Cook the potatoes in their skins in boiling salted water until just tender, approximately 10-15 minutes. Drain thoroughly and set aside.
In a medium bowl, whisk together the oil, vinegar, garlic and seasoning until completely emulsified.
Transfer half of the dressing to another bowl and whisk in the sour cream or yogurt.
Add the sour cream/yogurt dressing to the warm potatoes and toss thoroughly. Set aside until cold.
Rinse and dry the tomatoes and slice thinly. Peel the kiwi fruit and cut into thin slices. In a shallow dish, layer the tomatoes the kiwi fruit, slices of onion and the chopped basil. Leave a space in the centre for the potatoes.
Spoon the potatoes and their dressing into the centre of the tomato salad.
Drizzle the remaining plain dressing over the tomato layers. Garnish the salad with the whole fresh basil leaves. Cover the dish with plastic wrap and chill until ready to take to the picnic.
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