Memorial Day is the official start of Summer entertaining and cooking. Bright, colorful, farm-fresh vegetables make the most beautifully inviting salads that look beautiful and taste fantastic! I love multicolor petite potatoes; deep purple is my favorite color. Traditional mayonnaise-based potato salad is a classic staple in my summer salad repertoire that I will continue to make for summer gatherings. However recently I have added a light Mediterranean-style potato salad with my new favorite potatoes.
Rainbow Potato Salad
1 package(1 pound) of baby rainbow gourmet potatoes
1 bunch of scallions, chopped
1/2 cup kalamata olives, Mezzetta olives
1/2 cup cherry tomatoes, chopped
1/2 cup olive oil
1/4 cup white balsamic vinegar
1 garlic clove, crushed
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh basil, chopped
1/4 cup crumbled feta
Place potatoes in a pan and cover with water. Bring to a boil, lower heat, and simmer for 15 minutes or until potatoes are soft when pierced by a knife.
Drain and cool potatoes in a colander, then cut potatoes in half and place in a bowl. Add scallions, olives, and tomatoes.
Combine olive oil, vinegar, garlic, mustard, salt, and pepper in a glass jar. Shake or stir to combine. Pour half of the dressing over the potatoes. Refrigerate the remaining salad dressing for up to one week. It is a tasty salad dressing.
Toss potatoes. Top with chopped basil and feta cheese. Toss again. Refrigerate until serving. It can be made a day ahead.