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Mediterranean Potato Salad


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  • 2 lbs. small red potatoes, unpeeled, cooked, cooled, cut into bite-sized pieces
  • 1 pint grape tomatoes, halved
  • 1 cup sliced green onions, with green
  • 1/2 cup basil leaves, shredded
  • 1 cup sliced celery
  • 2 garlic cloves, crushed
  • 2 Tbl. white balsamic vinegar, or other white vinegar
  • 6 Tbl. olive oil
  • 2 tsp. Dijon mustard
  • salt and pepper, to taste



Step 1

In a large bowl, combine potatoes, tomatoes, onions, basil and celery. In a small bowl, whisk together garlic, vinegar, oil, mustard, salt and pepper. Add dressing to potatoes and toss. Refrigerate until ready to serve.


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