1 (14.5-oz.) can diced fire-roasted tomatoes, drained
1 teaspoon sherry vinegar
1 cup mayonnaise
2 tablespoons thinly sliced fresh chives
How to Make It
Place potatoes, salt, red wine vinegar, rosemary sprigs, bay leaves, and water to cover in a medium saucepan. Bring to a boil over high; reduce heat to medium-low, and simmer until potatoes are tender when pierced with a fork, about 10 minutes. Drain and place in a single layer on a baking sheet. Cool completely, about 15 minutes.
Meanwhile, heat 1 tablespoon of the olive oil in a medium saucepan over medium-high. Add onion, and cook, stirring often, until tender, about 3 minutes. Stir in garlic and paprika, and cook, stirring constantly, 30 seconds. Add tomatoes and sherry vinegar; cook, stirring often, 10 minutes. Remove from heat, and cool 10 minutes.
Combine tomato mixture and mayonnaise in a food processor; process until smooth, about 1 minute. Set aside.
Heat remaining oil (about 1/4 cup) in a large saucepan over medium-high. Cook potatoes in hot oil, stirring occasionally, until brown and crisp, about 10 minutes. Remove potatoes with a slotted spoon, and drain on paper towels.
Divide potatoes among 6 bowls, and drizzle with some of the Tomato Mayonnaise. Sprinkle with chives, and serve immediately with remaining Tomato Mayonnaise.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.