Mysty PfefferPotato and Tomato Salad is a delicious summer salad combination using what’s on hand in the garden. Since this combination provides quality C and A vitamins, potassium, as well as lycopene, its quite nutritious. Making it a good portion of God’s goodness to strengthen our hearts.
My Flesh and my heart may fail, but God is the strength of my heart and my portion forever. Psalm 73:26
I was reading in my study time this morning about grace. I’m thinking about how it has strengthened my heart over the years. I hope His Word is a source of strength for you too. I also hope you enjoy what is available in the garden to strengthen your body today, even if that garden is the produce section of your grocery store!
My prayer for you:
God in heaven, your love astounds me daily and your presence is vital to my being. I am humbled by your grace and thank you intensely for your forgiveness. You are the same yesterday, today, and forever—not bound by time in a fragile human frame like mine. Please be with those seeking more out of life than their current experience. You are more satisfying than material things and guide them to the way everlasting. In Jesus’ name, amen.
I used to love tomatoes, and even though I cannot eat them very often, we still love to grow them. Are they not just spectacular to look at in this basket? For many, they will make a delicious potato and tomato salad.
Potato & Tomato Salad
Ingredients
- 6 Medium Red Potatoes
- 1/2 Vidalia Onion
- 1 Clove Garlic Minced
- 7 Cherry Tomatoes Chopped
- 1/2 Cup Spinach or Basil Pesto
- 2 Tablespoons Organic Extra Virgin Olive Oil
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
Instructions
- Boil the potatoes until tender with the clove of minced garlic. Drain the water. Pour the 2 tsp of olive oil over the potatoes with the salt and pepper and let cool. You could add 1/2 tsp garlic powder and onion powder to the potatoes or No Salt Spice Blend.Dice the tomatoes. Set aside.
- Create your own Pesto: Pulse 1 cup of spinach (or basil) in a blender with one to two tablespoons of olive oil and two tablespoons nuts ( I usually use walnuts, today I accidentally grabbed pecans, yummy) .Add two tablespoons of shredded Romano cheese. Pulse until almost a paste.
- Add this and the tomatoes to the "mostly " cooled potatoes. Top with shredded Romano.
Tried this recipe?Let us know how it was!
I hope you enjoy this summer salad as much as my family does.
Use what you have on hand. What’s in the garden is good! 
🙂
You can also use your potatoes to make this really nice potato soup!
You can also find more benefits of tomatoes Here.
