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. These past few years, I have added a light Mediterranean potato salad with my new favorite potatoes.
Mediterranean Potato Salad
1 package(1 pound) baby gourmet potatoes
1 bunch scallions, chopped
1/2 cup kalamata olives
1/2 cup cherry tomatoes, chopped
1/2 cup olive oil
1/4 cup white balsamic vinegar
1 clove garlic, crushed
1 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoon 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.
In a glass jar, combine olive oil, vinegar, garlic, mustard, salt, and pepper. Shake or stir to combine. Pour half of the dressing over the potatoes. Refrigerate remaining 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.