Summer is here and one of my favorite dishes to make this time of year is potato salad. This is not an ordinary potato salad recipe though! It's filled with lots of fresh sliced tomatoes and topped with a super light basil vinegar dressing, burrata, and olives. Imagine a cross between caprese and german potato salad- the result is a super colorful + fresh spread perfect for your next picnic or cookout. Be sure to tear off a good chunk of burrata with your serving so that you can have a little with each bite- it adds just the right amount of creamy taste and texture to contrast the sharp and tangy vinegar dressing. Making this salad is the perfect excuse for a farmer's market trip, which is where I got all the colorful tomatoes and potatoes I used for this recipe. You can find all the ingredients and step by step instructions for making this dish below!
for the salad:
2 lbs. of mixed potatoes of your choice- (I used purple, red, and Yukon gold)
1 lb. mixed heirloom tomatoes, sliced
1/4 cup olives
1 lb. burrata or mozzarella
1 shallot, coarsley chopped
salt and pepper
for the dressing:
1/4 cup red-wine vinegar
1/2 cup olive oil
1 tablespoon minced garlic
1 tablespoon chopped basil leaves
salt and pepper
1. Bring a large pot of salted water to a boil and cook all your potatoes for about 18-20 minutes, until tender. Be careful not to overcook your potatoes, or they will fall apart when you slice them.
2. Drain the potatoes then set aside to cool.
3. You can mix up the dressing while the potatoes are cooking- just add all the ingredients to a bowl and whisk together until combined.
4. When ready to serve, slice the potatoes and place them in a large mixing bowl.
5. Add the olives and tomatoes and pour the dressing over the top. Toss to coat.
6. Spread out on a large platter and place some torn sections of burrata throughout.