Newnan
Mediterranean Potato Salad
Mediterranean Potato Salad
Branch & Vine
Salad
Colorful Mediterranean Potato Salad
Ingredients
2 lbs. small red potatoes, unpeeled, cut in bite-size pieces
- 1 pint grape tomatoes, halved
- 1 cup sliced celery
- 1 cup sliced green onions
- 1/2 cup basil leaves, shredded
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6 Tbsp. B&V Tuscan Herb Olive Oil
- 2 Tbsp. B&V Sicilian Lemon White Balsamic Vinegar
- 2 Garlic Cloves, crushed
- 2 tsp Dijon mustard
- Sea salt & fresh ground pepper to taste
Directions
Cook potatoes in boiling salted water until tender. Drain and place on a deep platter. Make vinaigrette. In a small bowl, whisk together olive oil, vinegar, garlic, mustard, salt and pepper. Add dressing to warm potatoes and toss gently. When potatoes are cool, add tomatoes, onions, basil and celery and then gently mix.
Refrigerate until ready to serve.