Categories: Sides

Ingredients

• 3 lbs. fingerling potatoes, halved
• 1/4 cup distilled white vinegar
• 6 tsp kosher salt, divided
• 1 small red onion, cut into 1 inch pieces
• 1 lemon, halved
• 1/4 cup olive oil
• 2 tbsp. chopped fresh basil
• 2 tbsp. chopped fresh dill
• 1 tsp black pepper
• 2 cups small heirloom tomatoes, halved
• Garnish: chopped fresh dill

Directions

1. In a large Dutch oven, bring potatoes, vinegar, 4 tsp salt, and water to cover by 1 inch to a boil over medium-high heat. Cook until tender, 10-15 minutes. Drain. Heat a grill pan over medium-high heat, and spray with cooking spray.

2. Place potatoes, onion and lemon halves in an even layer on pan. Cook, turning once, until tender, about 5 minutes per side.

3. In a large bowl, stir together oil, basil, dill, pepper, juice from lemon, and remaining 2 tsp salt.

4. Gently stir in tomatoes, potatoes, and onion. Garnish with dill. Serve warm, or cover and refrigerate until ready to serve.

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