I choose this Tomato Mozzarella Basil Potato Salad with Buttermilk Lemon Dressing because anything with tomato, mozzarella and basil is my favorite. The buttermilk lemon dressing intrigued me and fortunately it was extremely well received!
(The other salads I chose were a mixed green, berry and goat cheese salad with raspberry balsamic dressing and a southwestern style quinoa salad- recipe to come on the blog soon!)
The recipe was modified from thekitchn.com
Tomato Mozzarella Basil Potato Salad
3 pounds petite red or Yellow Yukon potatoes, unpeeled and quartered
Salt and freshly ground black pepper
1/4 cup buttermilk
1/3 cup olive oil
juice from 1 lemon, about 2-3 tbsp
1 tablespoon honey, warmed
8 ounces tiny mozzarella balls
12 ounces cherry tomatoes, halved
2 ounces basil, roughly chopped
While the potatoes are cooking, whisk together the buttermilk, olive oil, lemon juice, honey, and 1/2 teaspoon salt. Pour this dressing over the warm potatoes and toss to coat.
Toss with the mozzarella balls, halved cherry tomatoes, and basil. Season generously with salt and fresh pepper (the salad will need more salt than you expect). Refrigerate for at least 1 hour before serving. Serve at room temperature.
Sidenote: I made my own buttermilk by combining milk and apple cider vinegar
Everyone who tried this recipe loved it. It's the perfect side for a summer BBQ! I highly encourage you to make it!!