Scale

2 lbs baby potatoes (Yukon Gold or red), halved

¼ cup extra virgin olive oil

2 tbsp red wine vinegar (or lemon juice)

1 tsp Dijon mustard (optional)

1 small red onion, thinly sliced

½ cup cherry tomatoes, halved

¼ cup fresh parsley, chopped

¼ cup fresh basil, chopped

½ cup black or green olives, sliced

¼ cup capers (optional)

1–2 cloves garlic, minced

Salt and black pepper (to taste)

Cook the Potatoes:

Place the potatoes in a pot of salted water and bring to a boil.

Cook for 15-20 minutes until fork-tender. Drain and let cool slightly.

Prepare the Dressing:

In a small bowl, whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, garlic, salt, and black pepper.

Assemble the Salad:

In a large bowl, combine the warm potatoes, red onions, cherry tomatoes, olives, capers, parsley, and basil.

Pour the dressing over the salad and toss gently to coat.

Let It Marinate:

Allow the salad to sit for 15-30 minutes for the flavors to meld.

Serve & Enjoy:

Serve at room temperature or chilled as a side dish for grilled meats or seafood.