Tomato Salad With Crispy Potatoes And Creamy Feta

• CRISPY POTATOES
• 1 pound peewee (baby) potatoes
• About 1/2 tsp. salt
• About 1/2 cup extra-virgin olive oil
• CREAMY FETA
• 7 ounces feta, preferably sheep's milk, crumbled to yield about 1 1/2 cups
• 2 to 4 tbsp. well-shaken 2% buttermilk
• 1 1/2 teaspoons sumac
• Fine sea salt and freshly ground pepper
• TO SERVE
• 1 1/4 pounds heirloom tomatoes (red, yellow, green, or a combination), cut into wedges and/or thick slices
• 2 tablespoons thinly sliced red onion
• 1 tablespoon sherry vinegar
• Fine sea salt and freshly ground pepper
• 1 tablespoon flat-leaf parsley leaves
• 1 tablespoon chervil leaves
• 1/4 cup small to medium basil leaves
• Extra-virgin olive oil

1. Make crispy potatoes: Preheat oven to 425u0b0. Scrub potatoes, dry them, and heap on a rimmed baking sheet. Sprinkle with 1/2 tsp. salt and pour on 1/2 cup oil, then turn to coat well. Spread out in a single layer and roast until crisp, 25 to 30 minutes, stirring every 10 minutes to make sure they're evenly coated with oil.
2. Remove potatoes from oven. Smash with a potato masher, drizzle with more oil if needed, and season lightly with salt. Roast until browned and really crispy, another 20 to 25 minutes, turning over halfway through. Set aside to cool.
3. While potatoes are roasting, make feta sauce: In a food processor, blend feta 5 to 10 seconds to break it down. With blade spinning, slowly pour in just enough buttermilk to make sauce as thick and smooth as creme fraiche. If there are still lumps, scrape sides and bottom of processor with a rubber spatula and blend just until smooth. Blend in sumac, with salt and pepper to taste.
4. Assemble salad: In a large bowl, toss tomato pieces, red onion, and crispy potatoes (and any oil in pan) with vinegar, then season with salt and pepper to taste. Spread feta sauce over a large serving platter and arrange tomato and potato mixture on top. Shingle in herbs and finish with a drizzle of oil.

potatoes, peewee, salt, extravirgin olive oil, feta, feta, wellshaken, sumac, salt, serve, heirloom tomatoes, red onion, sherry vinegar, salt, flatleaf parsley, chervil, basil, extravirgin olive oil

Taken from www.myrecipes.com/recipe/tomato-salad-crispy-potatoes-creamy-feta (may not work)