Summer Potato Salad
Serves 615 mins prep15 mins cook
A refreshing summer side dish featuring baby red potatoes, cherry tomatoes, corn, and a balsamic dressing, perfect for Memorial Day gatherings.
0 servings
What you need
Instructions
1: Bring a large pot of salted water to a boil, add the potatoes and cook for 12-15 minutes, until fork tender. Remove from heat, drain the water and set aside. 2: To a large mixing bowl, add the olive oil, balsamic vinegar, dijon mustard, sugar, garlic, salt, and pepper. Whisk to combine. 3: Add the potatoes, tomatoes, cucumbers, corn, basil, red onion, and capers to the bowl. Toss all of the ingredients until well coated in the dressing.View original recipe