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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!

6 servings

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