A potato salad recipe that tastes like your favorite caprese dish. There's no mayo, just balsamic vinegar dressing, mozzarella, tomatoes, and basil to make this a delightful summer side.
In a bowl or dressing jar mix the vinegar, garlic, honey, salt and pepper. Add the olive oil and shake, or whisk well, until combined and thickened. Set aside.
For the salad
Add potatoes and about a tablespoo of kosher salt to a large pot. Cover potatoes with water. Place over high heat and bring water to a boil. Reduce heat to a simmer, and cook potatoes until just tender (use a fork to prick potatoes to check for doneness), about 15 minutes.
Drain potatoes in a colander and let cool a bit. When potatoes are still quite warm, but you can handle them, cut them in half or quarters depending on the size. All the pieces should be roughly 1-inch in size. Transfer potatoes to a mixing bowl.
Drizzle ½ to ¾ of the balsamic dressing on the potatoes and stir to coat. Add the tomatoes, mozzarella and basil and combine. Transfer to a serving bowl and garnish with toasted bread crumbs, and extra basil if desired. Serve warm, room temperature or cold.
You can drizzle with extra dressing just before serving. The potatoes soak it up!
Salad can be stored in the fridge for up to 2 days.
Notes
The toasted bread crumbs add a fun crunch, like you would have with slices of toasted baguette and caprese. They are optional. Use any type of baby potatoes for this recipe.