Mediterranean Potato Salad
Ingredients
- 16 baby potatoes
- 4 green onions sliced
- 20 cherry or grape tomatoes cut in half
- 20 kalamata olives pitted and cut in half
- fresh Italian parsley and basil roughly chopped
- salt and pepper to taste
- 2 tsp garlic finely chopped
- ¼ cup olive oil
- ¼ cup white balsamic vinegar
- 1 tbsp prepared Dijon mustard
- capers optional
Instructions
- Boil the potatoes with the skin on, until just past al-dente.
- Drain and place in a medium sized bowl.
- When the potatoes have cooled slightly but are still warm, gently mix in the tomatoes, olives, onions and parsley.
- Whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt and pepper and pour over the potato mixture and mix well.
- Add a little more olive oil and vinegar before serving if it looks dry.Serve at room temperature.