Tomato Salad with Crispy Potatoes and Creamy Feta Recipe – Sunset Magazine

Ingredients

• 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
• 1 tablespoon flat-leaf parsley leaves
• 1 tablespoon chervil leaves
• 1/4 cup small to medium basil leaves
• Extra-virgin olive oil