Fall Potato-Tomato Salad
1lb mini yukon potatoes whole
1 lb compare tomatoes wedges
6 basil leaves chiffonade
2 small shallots minced
1 lemon(juice of)
ΒΌ cup extra virgin olive oil
Sea salt and pepper to taste
Steam the potatoes until fork tender. Let cool then cut in half. Place into a bowl and toss with a modest amount of olive oil, salt and pepper.
Grill briefly for a few minutes to color. Remove and hold in a bowl for 5 minutes. Place the remainder of ingredients into the bowl and toss using a rubber spatula in order not to break or crush the ingredients. Platter and serve.
