I created this recipe for Drew’s, maker of all-natural salad dressings and marinades, as part of an ongoing partnership with them. I was compensated for the recipe creation, but not for this post and all opinions are my own. Thank you for supporting brands that make My Cape Cod Kitchen possible!
Caprese Potato Salad.
I’ve never been a fan of potato salad or other mayo-laden “salads” like tuna, chicken or egg salad. My mom made tuna salad for us as kids, but she used a heavy hand of vinegar and little to no mayo. I liked and still like that tuna salad, but avoid all other creamy “salad” concoctions, especially those served at potlucks or picnics where they always seem to be warming in the hot sun way past their optimal (and likely safe) temperature.
This potato salad is unlike those other heavy, creamy potato salads you’re used to seeing at those neighborhood picnics and bbqs. It’s fresh, light and packed with summertime flavors. And it has 5 simple ingredients: potatoes, tomatoes, mozzarella, basil and Drew’s Rosemary Balsamic Dressing & Quick Marinade.
Try it. It’ll change your mind about potato salads forever.
Skip the mayo-laden potato salads and try this simple, fresh, summery Caprese Potato Salad for your next summer cook-out or picnic:
- • 24 oz baby reds gourmet potatoes, scrubbed and cut into bite-sized cubes
- • 12 oz multi-colored medley cherry (or grape) tomatoes, halved
- • 8 oz fresh mozzarella, cut into small cubes
- • ¾ cup Drew’s Rosemary Balsamic Dressing & Quick Marinade, divided into ½ cup and ¼ cup
- • 5 large basil leaves, slivered
- • Freshly ground pepper
- Add the potato chunks to a large pot and cover with 1-2 inches of cold water.
- Sprinkle a pinch of salt over the water and potatoes.
- Bring the water to a boil, uncovered, over medium-high heat.
- Once boiling, reduce to a simmer.
- Cook potato chunks until they are fork tender, about 5 minutes (depending on the size of your potato chunks, this time may be more or less).
- Drain the potatoes and rinse with cold water. Toss potatoes with ½ cup Drew’s Rosemary Balsamic Dressing & Quick Marinade.
- Meanwhile, combine tomatoes and mozzarella.
- Add to potatoes and stir to combine.
- Refrigerate at least one hour.
- When ready to serve, toss with additional ¼ cup Drew’s Rosemary Balsamic Dressing & Quick Marinade and slivered basil.
- Top with freshly ground pepper.