Recipe by Sue Lau
The Portuguese love potatoes as much as, if not more than others. This salad makes good use of them, and cooks using the classic Portuguese "tomada", sauce, which is made up of olive oil, tomatoes, and garlic. Recipe by Elisabeth Rosen.
Top Review by realbirdlady
A good basic side dish. We enjoyed it slightly warmer than room temperature, and also as a chilled salad the next day. I did cube the potatoes, as in the photo, even though that isn't indicated in the instructions. I omitted the cilantro. I would use a little more onion and garlic next time.
- 1 medium onion, thinly sliced
- 4 garlic cloves, finely chopped
- 3 tablespoons olive oil
- 2 cups coarsely chopped tomatoes
- 4 -5 medium red potatoes (don't need to peel)
- 1⁄2-1 teaspoon salt
- 1⁄2 teaspoon freshly cracked pepper
- 2 tablespoons red wine vinegar
- 1⁄4 cup chopped cilantro leaf
Directions See How It's Made
- In a skillet, saute the onion, and garlic until onion is translucent, 4-5 minutes or so.
- Stir in the tomatoes, followed by the potatoes, along with the salt and pepper (amounts are really to suit your taste).
- Cover, turn heat to low, for about 15 minutes, or as soon as the potatoes become tender.
- Uncover, raise heat to medium, and cook down the sauce until thickened, and mostly cooked away.
- Remove from heat, check the salt again, and add the cilantro and vinegar.
- Serve at room temperature.