Eggs, Tomatoes and Potatoes with Gremolata

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| Servings: 6 servings


  • 2 ½ pounds small (about 1 ½ inches in diameter) new red potatoes
  • 8 hard cooked eggs, shelled and quartered
  • 4 medium tomatoes cut into sixths
  • 1 teaspoon kosher salt

Gremolata Dressing

  • ½ cup olive oil
  • 2 ½ teaspoons finely chopped lemon zest
  • 2 ½ tablespoons finely chopped parsley
  • 4 teaspoons finely chopped garlic


  1. Place potatoes in a large pot of salted water and bring to a boil.  Cook 12 minutes or until easily pierced with a knife.  Drain and cool to warm.
  2. Combine warm potatoes, eggs and tomatoes in a large bowl and mix with kosher salt.
  3. Add slightly more then half Gremolata Dressing and toss to coat.  Place remaining dressing in a small bowl to pass at the table.

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