JP's Tomato and Potato Salad with Mustard Dressing

When I make tomato salad, I usually peel and seed the tomatoes so the salad is more delicate and closer to my wife’s tastes. I like this served at room temperature or cool, but not cold. All the ingredients except the arugula can be tossed together ahead and allowed to marinate for an hour or two. The assertive mustard dressing complements the creaminess of the potatoes and gives the proper acidity to the tomatoes—an excellent combination. I serve the salad on baby arugula, but you can use any other greens.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the potato in a saucepan, add a dash of salt, and cover it with water. Bring the water to a boil and boil the potato gently for about 35 minutes, until tender.

Step 2

Drain the potato and cool to lukewarm. Peel, then cut into ¾-inch dice.

Step 3

Meanwhile, using a sharp or serrated vegetable peeler or a sharp knife, peel the tomatoes. Alternatively, drop them into a pot of boiling water for 20 to 30 seconds, then drain and peel.

Step 4

Cut the tomatoes in half and press out the seeds and juice (the skin and juice can be reserved for stock).

Step 5

Cut the tomatoes into ¾-inch dice (you will have about 3 cups).

Step 6

Mix all the ingredients together.

Step 7

Toss gently with the diced potatoes in a bowl.

Step 8

Add the diced tomatoes and mix gently.

Step 9

Divide the arugula among four plates and spoon the salad on top. Serve.