Tomato and potato salad

Ingredients

• 3 medium potatoes
• 6 very ripe red tomatoes
• 1 onion
• Chopped parsley
• 2 tablespoons olive oil
• 1 tablespoon wine vinegar
• 1 garlic clove, to rub the dish (optional)
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of potatoes
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of tomatoes

Instructions

1. Boil the potatoes in their skins for about 20 minutes, until tender, and let them cool. (Potatoes boiled the day before are fine.)
2. Peel and slice them. Slice the tomatoes, removing the seeds if they're very juicy, and cut the onion into thin rings.
3. If you like, rub the dish with the garlic: that's enough for flavor. Pile the potatoes in the center in a dome and sprinkle them with parsley. Arrange a ring of onion around them and, outside that, a ring of tomato.
4. Dress it with the oil, vinegar, salt and pepper. The author says tomato salad is one of the few that are also good without oil.

Nutrition facts

Approximate, per serving (about 393 g). Calculated with data from USDA FoodData Central.