- 2 pounds small red potatoes, unpeeled, cooked, cooled, and cut in bite-size pieces
- 1 pint grape tomatoes, halved
- 1 cup sliced celery
- 1 cup sliced green onions, with green
- 1/2 cup basil leaves, shredded
- 2 garlic cloves, crushed
- 2 tablespoons white balsamic vinegar, or other white vinegar
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper, to taste
- In a large bowl, combine potatoes, tomatoes, onions, basil, and celery.
- In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.
03/15/2017
recipepes.com
Mediterranean Potato Salad, recipe
PT15M
PT1H
5
455 calories
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