This potato salad is a fresh take on a salad my Mom used to make growing up. It’s simple, so delicious and so much lighter than traditional potato salad! Give it a try for your next BBQ!
1.5lbs New Potatoes (one bag), boiled until just cooked & cooled (don’t over-cook or they’ll get sloppy in the salad)
4 stalks of celery, diced
1C grape tomatoes, quartered
4 green onions, minced
4T fresh basil, chopped
4T capers, drained
1t Dijon mustard
4T olive oil
4T apple cider vinegar
1/2t garlic powder (or 1-2 cloves minced)
S&P to taste
This is a beautiful make ahead salad and the leftovers are THE BOMB (I just had them for lunch, yum). I served it with my Kale & Chickpea Salad & grilled pork chops for a family birthday dinner and it was a huge hit (Connor even had seconds!). Enjoy!
Portion Fix (21 Day Fix) Portionology:
Per serving: 1 yellow, 1/3 green, 1 orange