Make this salad at the height of summer, when heirloom tomatoes look like they’re about to burst open with flavorful juices. You can use any small, freshly dug potatoes, but try to get a mix of colors, like these fingerlings we buy from Alex Weiser of Weiser Family Farms.
Wanderlust's Find Your True Fork
by Jeff Krasno
Preheat the oven to 375°F.
On a baking sheet or in a large cast-iron skillet, toss the potatoes, oils, and salt until the potatoes are evenly coated. Roast for 30 minutes, stirring every 10 minutes or so, until the potatoes are a little softer. Remove from the oven, use 2 forks to break each potato in half lengthwise, and then return to the oven, stirring once, until the potatoes are crisp on the outside and soft inside, 20 to 25 minutes. Let cool slightly.
In a large bowl, combine the tomatoes, onion, ginger, vinegar, cardamom, pepper flakes, coriander, and lime juice. Toss gently to mix. Add the crispy potatoes and toss gently. Season with more salt as needed. Garnish with the basil and serve.
Reprinted from Wanderlust's Find Your True Fork by Jeff Krasno. Copyright (c) 2017 by Jeff Krasno. By permission of Rodale Books. Available wherever books are sold.