Tomato-Potato Salad
Updated August 21, 2026
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
- Ready In
- 40 min
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 pounds medium potatoes, such as Yukon Gold
Salt and black pepper
3 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon ground turmeric
½ teaspoon nigella seeds
½ teaspoon ground cumin
3 tablespoons vegetable oil
½ cup slivered scallions, white and green parts
1 pint cherry tomatoes, halved and lightly salted
Thai basil leaves or fresh mint leaves, for garnish
Nutritional analysis per serving (6 servings)
45 grams carbs; 262 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 6 grams fiber; 724 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Add potatoes to a large pot and boil over high heat until just done and a skewer goes in easily. Drain and let cool slightly until warm enough to handle. Peel and cut into ¾-inch slices and place in a large bowl. Season generously with salt and pepper.
- Step 2
Meanwhile, in a small jar with a lid, put vinegar, sugar, turmeric, nigella, cumin and vegetable oil. Shake jar vigorously to emulsify the dressing. Taste and adjust seasoning.
- Step 3
Drizzle dressing over potatoes, add scallions and gently toss everything to coat. Transfer to a serving dish.
- Step 4
Scatter cherry tomatoes over the top, along with basil leaves or mint leaves. The salad is best served at room temperature.
Private Notes
Comments
What a nice twist on potato salad. I did not peel the potatoes and stirred in the tomatoes into the warm potatoes so they got slightly soft. I halved the turmeric as I wasn't sure I would like that and it was just right for me. Next time I would consider adding hard boiled egg which could be boiled along with the potatoes.
The dressing is brilliant. Agree with @Loko's point about not needing to peel Yukon Golds - I just wash them, cut into 8ths (or smaller), and microwave-bake them for 15 minutes (using a splatter lid to hold in the steam); tastes better than boiled. I added extra tomato, using homemade air-fryer-dehydrated canned peeled tomatoes, marinated in a mix of EVOO, red wine vinegar, herbs of choice (e.g., Italian), chopped garlic, salt, pepper.
Thumbs up. I subbed sesame seeds for nigella seeds and roasted the cherry tomatoes. I bet bacon would be a good addition or olives
Next time I would reduce the sugar to 1/4 of a teaspoon or omit it entirely. Otherwise lovely.
The dressing is brilliant. Agree with @Loko's point about not needing to peel Yukon Golds - I just wash them, cut into 8ths (or smaller), and microwave-bake them for 15 minutes (using a splatter lid to hold in the steam); tastes better than boiled. I added extra tomato, using homemade air-fryer-dehydrated canned peeled tomatoes, marinated in a mix of EVOO, red wine vinegar, herbs of choice (e.g., Italian), chopped garlic, salt, pepper.
Used a mix of Balsamic vinegar and rice wine vinegar then followed rest of the ingredients. A delicious result and definitely keeping this one for future summer meals.