Serves 12
A real party piece! For a special event we can go a little over the top with this old fashioned tomato rose garnish. The flesh of the peeled tomatoes can be frozen and used in a casserole.
Recipe Category

You will need

2 cups (500 ml) water
½ cup (125 ml) milk
1½ kg baby potatoes, washed and cut into quarters lengthways
1 T (15 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
1 small to medium onion, finely chopped
1 cup (250 ml) sour cream or crème fraiche
3-4 T (45-60 ml) Ina Paarman’s Sun-dried Tomato Pesto
¾ cup (180 ml) Ina Paarman’s Creamy Herb Dressing
6 red medium sized tomatoes


Bring the water and milk to the boil (the reason for adding the milk is that it keeps the potatoes white). Add the potato quarters and Seasoned Sea Salt. Half cover with a lid and boil until potatoes are just done. Drain. Sprinkle the finely chopped onion over the potatoes while hot, it will steam and soften the onion a little.

Mix together the sour cream, Tomato Pesto and Herb Dressing. Taste for seasoning. Toss the potatoes gently with half of the dressing. Keep at room temperature – can be made the day before.

On the day – dish up the salad. Pour reserved dressing over the top of the salad and garnish with tomato roses.

To make a tomato rose