Description
A vibrant and refreshing potato salad featuring baby potatoes, cherry tomatoes, olives, fresh herbs, and a tangy dressing.
Ingredients
- 2 pounds baby potatoes, halved
- 1 cup cherry tomatoes, halved
- 1/2 cup olives, pitted and sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Boil the halved baby potatoes in a large pot of salted water for about 15-20 minutes until tender but firm. Drain and let cool.
- In a large bowl, combine the cooled potatoes with cherry tomatoes, olives, red onion, parsley, and basil.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until emulsified.
- Pour the dressing over the potato mixture and gently toss to combine.
- Serve immediately or let chill in the fridge for an hour to enhance flavors.
Notes
For optimal flavor, let the salad sit in the fridge before serving. Customize with your favorite herbs or proteins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mediterranean